Oriental Lentil Soup Almost too good to share: Surprise your guests with a delicious classic of oriental cuisine. The lentil soup tastes spicy and wonderfully fresh. And because the red lentils have a short cooking time and do not need to be soaked beforehand, the soup is prepared in no time.
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4 servings


Preparation time:
about 35 minutes



  • 1 onion
  • 1 clove garlic
  • 4 cm ginger
  • 2 small carrots (approx. 200 g or 7 oz)
  • 2 tbsp vegetable oil
  • 1 tsp curry
  • 1 tsp turmeric
  • 150 g (3/4 cup) red lentils
  • 250 ml (1 1/8 cups) coconut milk
  • 500 ml (2 1/8 cups) water
  • 500 g (2 1/8 cups) strained tomatoes
  • ½ bunch coriander
  • salt, pepper


Peel the onion, garlic and ginger and cut everything into small cubes. Clean, peel and cut the carrots into small cubes.

Heat the oil in a saucepan and sauté the diced onion, add the carrots and sauté for about 5 minutes. Stir in garlic, ginger and lentils. Dust with curry and turmeric, sauté very briefly and add the coconut milk. Add water and strained tomatoes.

Bring everything to a boil and simmer over low heat for about 10 minutes until the lentils are cooked. Wash the coriander, shake dry and chop, including the fine stems.

Season the soup strongly with salt and pepper and enjoy immediately sprinkled with coriander. Or for storage, pour into a ZWILLING FRESH & SAVE Glass Box L, allow to cool completely, vacuum seal and store in the refrigerator until ready to enjoy.


If you don't like coriander, just use flat-leaf or curly parsley.

Product tip

The shapely ZWILLING PRO Soup Ladle is perfect for serving soups and stews thanks to its large capacity of about 150 ml.


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