Red Lentil and Pumpkin Coconut Milk Soup

    Red Lentil and Pumpkin Coconut Milk Soup


    317 people made this

    Coconut milk makes this red lentil soup unique and creamy whilst remaining vegan. Serve with your favourite crusty bread and wine.

    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

    Preparation:15min  ›  Cook:40min  ›  Extra time:55min  ›  Ready in:1hour50min 

    1. Heat the oil in a large saucepan over medium heat and cook the onion, ginger, garlic and fenugreek until onion is tender.
    2. Mix the lentils, pumpkin and coriander into the pot. Stir in the water, coconut milk and tomato paste.
    3. Season with curry powder, cayenne pepper, nutmeg, salt and pepper.
    4. Bring to a boil then reduce heat to low and simmer 30 minutes or until lentils are tender.

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    Reviews (1)


    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

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