Asian Lentil Soup with Coconut

Recipe for two servings

Precooking prep time: 10

Barbecue/cooking time: 20



  • 1 small onion

  • 1 garlic clove

  • 15 g ghee, alternatively clarified butter

  • 1 tsp freshly chopped ginger

  • 125 g red lentils

  • 100 ml gluten-free vegetable broth, alternatively instant stock

  • 1 bottle of Bitburger 0.0% Drive (alcohol-free)

  • 1 small can of coconut milk (200 ml)

  • ½ tsp ground turmeric

  • ½ tsp yellow Indian curry powder

  • 15 g tomato paste

  • 1 tbsp freshly chopped cilantro

  • 3 tsp coconut flakes

  • 1 tsp sugar


  1. For the soup, peel the onion, garlic, and ginger and chop them finely. Melt the ghee in a pot, add the onion, garlic, and ginger, and pan-fry over medium heat for 2 – 3 minutes until translucent.

  2. Add the lentils and pour the Bitburger 0.0% Drive into the mix. Pour in the vegetable broth and coconut milk then simmer.

  3. Meanwhile, toast the coconut flakes in a small nonstick pan without adding any oil. Then, sprinkle the sugar on top and caramelize it over medium heat, stirring occasionally. Set this aside.

  4. Add the turmeric powder, curry powder, and tomato paste to the soup and mix it all in by stirring. Simmer for 10 minutes over medium heat. Season the soup with salt and puree it as desired.

  5. Fill two soup or dining bowls with the lentil soup, add the coconut flakes and cilantro on top, and serve hot.