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Red Lentils and Coconut

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Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

 
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.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

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.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

To start dice your veggies and grate your ginger.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

Add the onion, garlic, ginger, chili and carrot to a large pot with some oil and sauté for 10 minutes.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

Add the cumin, coriander, and paprika. Stir it all to toast it.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

Pour in the stock to deglaze the pan.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

Then add the rinsed lentils and stir together well. Simmer for 10 minutes, stirring occasionally.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

Then add the diced tomatoes …

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

… and the coconut milk. Simmer for 20 minutes more.

 
 
 
Tasty Kitchen Blog: Red Lentil Coconut Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Casey of A Touch of Zest.

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!

Thank you to Casey for sharing this wonderful recipe with us! Visit her blog A Touch of Zest for more of her simple, fresh, and flavorful recipes.

 
 

Printable Recipe

Red Lentil & Coconut Soup

See post on Casey’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Difficulty: Easy

Servings: 6

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Description

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.

Ingredients

  • 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

Preparation Instructions

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.

 
 
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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.

 
 

8 Comments

Comments are closed for this recipe.

joanjett on 1.8.2014

You are very remiss in not adding an amount of salt to this recipe. I wondered why it tasted as bland as cardboard. Even with other seasonings, when you’re cooking lentils, you MUST season with salt. Holy cow!

Kristiyn on 10.16.2013

I was curious as to the amount of liquid you used when you were preparing this recipe as the photo you posted (read crazy delicious looking photo) seems to be more of a side dish type situation instead of a soup. The picture at the bottom with the recipe definitely looks like a soup (again, a crazy delicious one). Thank you for clarifying, and for the original post!

fatimah on 10.9.2013

This is so easy and delicious.
I made mine with frozen veggies, and yellow lentils, and powder coconut milk and it turned out so creamy and filling.

Anne Murphy on 10.8.2013

Paula – if you look at the picture on the actual website – they are definitely red lentils, which are weakened by the cooking and look DELICIOUS.

Anne Murphy on 10.8.2013

I have the same question as Paula and am worried about using red lentils and cooking so long for fear of them disintegrating. Could you please clarify? I have red at home and would love to make this for dinner tonight.