Two-ingedient red lentil soup!

Two-ingedient red lentil soup!

Red lentils are really versatile. They make a nice dish in their own right, or a nutritious addition to soups, sauces and casseroles, adding creaminess, texture and nourishment.

In this soup recipe I have used the simple combination of coral lentils and pumpkin, or sweet potato, and warming spice. The result has a bit of the sweetness and fragrance of an Indian korma. Because it is so simple and uplifting I have been making it again and again, usually serving it with some freshly made glutenfree bread…

A comforting serving of red-lentil soup with pumpkin or sweet potato and warming spice…

This recipe yields two big portions of soup, but can also be eaten as a stew if you make it thick, and will then be enough for four persons.

Two ingredient coral lentil soup

an easy and nutritious red lentil soup recipe
Prep Time 20 mins
Cook Time 30 mins
Course Soup
Cuisine vegan, vegetarian
Servings 2


  • Pressure cooker (optional)


  • 1 tsp coconut oil with natural fragrance
  • 200 gr coral (red) lentils
  • 300-400 gr pumpkin or sweet potato preferably not butternut
  • 1 tsp garam masala
  • 3/4 cardamom pods
  • 1 tsp grated ginger small teaspoon
  • salt
  • 0.5 fresh chili pepper or dry chili
  • 600-700 ml water


  • Wash the lentils; if you have time, soak the lentils overnight or for some hours
  • Boil the lentils in a pot with plenty of water – without the lid – until froth has developed and no more is coming
  • Rinse the lentils and set them aside
  • Peel the pumpkin or sweet potato and cut in big pieces
  • Place the pot on the stove on medium heat and add the teaspoon of coconut oil
  • add the ginger, cardamom and garam masala and carefully toast the spices for a couple of minutes on medium to low heat, stirring regulary
  • add the pumpkin or sweet potato pieces and toss in the pot for another couple of minutes
  • add the lentils, chili, salt and water
  • if using a pressure cooker, cover with the lid and turn on the heat to high
  • after the first whistle, turn off the heat and leave the pot on the stove until it is safe to open the lid
  • you can add more water to adjust the thickness, or let the soup soft-boil for a while with an open lid to let it thicken further


To make the peeling of the pumpkin easier, you can place it in an oven tray with some hot water and steam it in the oven at medium heat, until the peel softens.
I use a pressure cooker, but using a regular pot works just as well.
Keyword naturally glutenfree, plantbased, soup, vegan

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