Red Lentil and Pumpkin Coconut Milk Soup
Coconut milk makes this red lentil soup unique and creamy whilst remaining vegan. Serve with your favourite crusty bread and wine.
Ingredients
Serves: 4
- 1 tablespoon peanut oil
- 1 small onion, diced
- 1 tablespoon grated fresh ginger
- 1 clove garlic, finely diced
- 1 pinch fenugreek seeds
- 1 cup (190g) dry red lentils
- 250g butternut pumpkin - peeled, seeded and cubed
- 1/3 cup finely diced fresh coriander
- 2 cups (500ml) water
- 220ml coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- 1 pinch salt and pepper, to taste
Directions
Preparation:15min ›
Cook:40min ›
Extra time:55min ›
Ready in:1hour50min
- Heat the oil in a large saucepan over medium heat and cook the onion, ginger, garlic and fenugreek until onion is tender.
- Mix the lentils, pumpkin and coriander into the pot. Stir in the water, coconut milk and tomato paste.
- Season with curry powder, cayenne pepper, nutmeg, salt and pepper.
- Bring to a boil then reduce heat to low and simmer 30 minutes or until lentils are tender.
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Reviews and Ratings
Global Ratings:
(367)
Reviews in English (282)
This was SO simple, easy to do! LOVE its versatility, healthy for me too! REALLY enjoyed this today! WHOO HOO in a special comfort sort of way! - 03 Aug 2012
Run, don't walk, to buy the ingredients to make this! This is the BEST soup I've found on this site! I used sweet potato, instead of butternut squash and used a whole can of LITE coconut milk, which reduced the calorie count substantially. As a result, I also upped the amount of water by adding another 1 to 1 1/2 cups and adjusted the amounts of tomato paste, curry, black pepper, and cayenne. Oh, and lastly, since I needed to use them up, I sauteed some portabello mushrooms and threw them in as the soup cooked. WOW! So glad I did, since they were a great addition - I'll add them to the ingredient list when I make this again, and I will definitely make this again. (Did I mention I LOVE this soup?!) I didn't quite understand the reviewer who claimed they had to halve the cayenne pepper amount and it was still too hot. Huh? It only called for a pinch. Anyway, THANKS a MILLION for this recipe! - 21 Feb 2007 (Review from Allrecipes USA and Canada)
I'd give this recipe a 3 as written and a 5 with my changes. I used 3 cups of chicken stock in place of the 2 cups of water, as I found it to be too thickonce cooked. I also used about 3/4 can of coconut milk, 1/2 tsp cumin, 1/8 tsp of cayenne and 1/8 cup of fish sauce in addition to the other ingredients. I didn't have any squash on hand, so I used sweet potatoe instead, which I prefer anyway. In the end this turned out perfectly. My 8 yo dd asked for seconds and dh requested that we serve it at our next dinner party. I'd call it a hit!! - 30 Mar 2007 (Review from Allrecipes USA and Canada)
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