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Creamy red lentil soup with seared shrimp

Creamy red lentil and carrot soup blended with coconut milk and lime, topped with garlic-seared shrimp. Makes 4 servings.

Middle Eastern cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
30 min
Total time
40 min
Servings
4 servings
Difficulty
Easy
Cuisine
Middle Eastern
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Red lentil soup with shrimp is a hearty, creamy soup: lentils and carrots are cooked with onion, ginger, and curry powder, then blended with coconut milk and topped with a few garlic-seared shrimp. Lime adds a fresh touch.

Ingredients

4 servings

Soup

Shrimp

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Instructions

Tip: tap a step to mark it as done.

  1. Make the soup

    25 min

    Sauté the finely chopped onion, sliced carrots, ginger, and curry powder in the vegetable oil. Add the rinsed lentils and broth and cook for 20 minutes, until the lentils and carrots are tender.

  2. Blend

    3 min

    Blend the soup until smooth, stir in the coconut milk, and season with the salt and lime juice.

  3. Cook the shrimp

    3 min

    Briefly sauté the chopped garlic in the olive oil, then add the shrimp and sear for 2–3 minutes, until they turn pink.

  4. Serve

    Ladle the soup into bowls and top with the shrimp and cilantro leaves.

Tip: Sear the shrimp just before serving and place them on top of the soup; they would turn tough in boiling soup.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
477 kcal
Protein
27 g
Carbohydrates
46 g
of which sugars
4.7 g
Fat
23 g
of which saturates
11 g
Fiber
8.8 g
Salt
2.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Polievka z červenej šošovice s opečenými krevetami

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