Red Lentil Coconut Soup

(from marie.grams’s recipe box)

Can be vegan or omnivore, depending on which broth is used.
Enhance by first toasting the whole cumin seeds in a dry skillet until aroma is released. Grind seeds with mortar and pestle, or use the bottom of a large spoon.

Prep time: 15 minutes
Cook time: 60 minutes
Serves 8 people

Categories: Soup

Ingredients

  • 2 c. red lentils rinsed
  • 1 c. veg. or olive oil
  • 2 onions
  • 2-4 carrots
  • 2-4 cloves garlic minced
  • 2 tsp. turmeric
  • 2 tsp. toasted cumin seeds
  • 1 tsp. salt
  • 1/2 tsp. freshly ground peppercorns
  • 1 28 oz. can tomatoes with juice
  • 6-8 c. vegetable stock
  • 1 14 oz. can coconut milk (Asian section)
  • 1-2 Tb. freshly squeezed lemon juice
  • OPTIONAL
  • finely chopped cilantro or lemon slices as garnish
  • For a spicier version, optional long red chili pepper or 2 thai chilies, finely chopped

Directions

  1. In a large soup pan, heat oil over medium heat. Add onions and carrots and cook, stirring until softened, about 5 minutes. Add garlic, turmeric, cumin seeds, salt and peppercorns and cook, stirring for 1 minute. Add tomatoes with juice and bring to a boil, breaking up tomatoes with the back of a spoon. Stir in reserved lentils and stock.

  2. Turn heat down and simmer for about an hour, or until lentils are soft.

  3. Just before serving, stir in coconut milk, lemon juice, (and optional chili pepper, here)

  4. and heat through.

  5. Ladle and garnish.

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