This Red Lentil Coconut Soup from TK member Casey was the first time I’ve made lentils with such complex flavor, and now I am never going back. The richness from the coconut milk along with the spices make it wonderful not just as a soup but also tossed into salads and with other roasted vegetables, either room temperature or cold. It also freezes well to be stored for a rainy day.
To make it you will need: white onion, garlic, ginger, chili pepper, carrots, cumin, coriander, paprika, vegetable or chicken stock, red lentils, coconut milk, tomato paste, and diced tomatoes.
To start dice your veggies and grate your ginger.
Add the onion, garlic, ginger, chili and carrot to a large pot with some oil and sauté for 10 minutes.
Add the cumin, coriander, and paprika. Stir it all to toast it.
Pour in the stock to deglaze the pan.
Then add the rinsed lentils and stir together well. Simmer for 10 minutes, stirring occasionally.
Then add the diced tomatoes …
… and the coconut milk. Simmer for 20 minutes more.
You will love how rich and flavorful this dish is. And it is very versatile! Serve with a dollop of plain yogurt on top for some extra tang. Mine was pretty thick but you can make yours with more stock and cook it longer for a creamier texture. You can even mash some of the lentils in the pot with the back of a wooden spoon if you’d like!
This lentil soup is packed full of flavour, nutritious and comforting. It requires a few staple ingredients, no fancy cooking methods and delivers a meal that you’ll want to eat over and over again.
Add onion, garlic, ginger, chilli and carrot to a large pot with a little oil and fry for around 10 minutes. Add cumin, coriander and paprika and mix well to combine.
Add stock and lentils to the pot and bring to boil. Simmer for approximately 10 minutes.
Add the coconut milk, tomato paste and diced tomatoes and simmer for a further 20 minutes.
- 1 whole White Onion, Diced
- 3 cloves Garlic, Minced
- 1 Tablespoon Fresh Ginger, Minced
- 1 whole Chilli, Finely Chopped
- 2 whole Carrots, Peeled And Chopped
- 3 Tablespoons Cumin
- 2 Tablespoons Coriander
- 1 Tablespoon Paprika
- 8 cups Vegetable Stock
- 2 cups Red Lentils, Rinsed And Washed Over
- ½ cups Coconut Milk
- ¼ cups Tomato Paste
- 1 can (400g Size) Diced Tomatoes
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.