Red Lentil Soup with Coconut

    Red Lentil Soup with Coconut


    61 people made this

    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.

    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

    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 (2)


    - 20 Jun 2011


    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

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