January 17, 2010

Coconut Red Lentil Soup

The perpetual gray has set in, however the rain comes and goes. Protein packed lentils play nicely with warming spices and coconut milk. This soup is the perfect panacea for drizzly cold days. I prefer mine simmered with homemade chicken stock. However, for those on a vegan/vegetarian diet veggie stock is quite delicious!

Coconut Red Lentil Soup
Serves 4

3/4 t ground cumin
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
2-4 garlic cloves, minced
1 C red lentils, rinsed and picked through for rocks
4C Veggie Stock OR Chicken Stock
1 bay leaf
1/2-1C Coconut Milk
coconut oil for cooking
sea salt and coarse black pepper to taste

In a medium stockpot, warm the coconut oil over a medium flame and add the ground cumin until warm and fragrant, about 30 seconds-1 minute.

Add the onions, carrots and celery and saute for about 5-8 minutes until the vegetables are a touch tender and the onions are translucent.
Add the garlic and cook for 1-2 minutes.

Toss in the lentils, stock and bay leaf; bring to a simmer, leave uncovered until the lentils are soft and cooked through about 20 minutes.

Stir in the coconut milk and season to taste with sea salt and black pepper.

Serve topped with a dollop of coconut cream

**For coconut cream: When using canned coconut milk, don't shake the can, open and pour out into a bowl. Scoop out a few tablespoons of the thicker meaty cream and pop into the fridge until ready to serve. Whisk the rest of the coconut meat in with the liquid milk until properly mixed together, then use this to pour into the soup.


  1. Oooh, this looks delish! I have all of the ingredients but my lentils are black. . .what do you think?

  2. Hiya Miss Whitney! Yes go for it! I love black beluga lentils for salads as they hold their shape much better than yellow or red (which are perfect for soups with a creamy texture). They could possibly soak up a touch more stock, so you may need to add closer to 1 cup of coconut milk. Also, for a creamy, but rustic texture try pureeing 1/2 of the soup, like my black bean soup recipe! Let me know how it turns out. buon appetito!