Red Lentil Soup with Coconut

    (64)
    1 hour

    The unusual addition of coconut gives a sweet, interesting flavour and a bisque-like texture to this easy and quick vegan soup. You can substitute shredded coconut for freshly grated.


    61 people made this

    Ingredients
    Serves: 4 

    • 1 1/2 cups (280g) red lentils
    • 2 1/2 cups (625ml) water
    • 1/2 red onion, finely chopped
    • 1 clove garlic, finely chopped
    • 1cm piece fresh ginger root, finely chopped
    • 1/2 cup (30g) freshly grated coconut
    • 3/4 cup (190ml) soy milk
    • 1 tablespoon curry powder
    • 1 teaspoon ground black pepper

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender.
    2. Place the coconut and soy milk in a blender, and blend until smooth and thick. Stir into the lentil mixture. Season with curry and pepper. Return to the stove and continue cooking for another 10 to 15 minutes.

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    Reviews and Ratings
    Global Ratings:
    (64)

    Reviews in English (49)

    by
    0

     -  20 Jun 2011

    by
    0

    Used different ingredients. I used "lentils" rather than the more expensive "red lentils". The flavor was great! To me, soup should have more of a liquid content, but I did enjoy the cooked lentils with the seasoning!  -  20 Jun 2011

    by
    26

    If I could give more than 5 stars, I would! This was incredible! However, as is always the case with me, I did make modifications. I only had 1 1/4 cups red lentils and I ended up using 1/4 cup regular lentils (as you can see in the picture I am submitting, the color of the soup was not uniform, but that was unimportant). I did add salt to the water when cooking the lentils and ended up adding probably close to 1 more cup of water. I used the suggested coconut milk and used Jamaican Curry Powder along with (as suggested) red pepper flakes, cumin, and cinnamon. I then prepared some Jasmine rice and steamed some broccoli, cauliflower, and carrots as that is what I had in the freezer. I spooned some veggies and some rice in a bowl and ladled the soup over top. This makes a lot of soup and I thought for sure we would have substantial leftovers, but my son ate 4 huge servings and he is only 12 years old! It was delicious and I could easily make it again and have it tonight. Be warned, however, that meat eaters may not find it substantial enough to their liking. I am a vegetarian and my husband is not and although he ate it, I do not think he will request it again any time soon. That's ok because there will be more for my son and I! Thanks for a great recipe!  -  28 Apr 2006  (Review from Allrecipes USA and Canada)

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