Monday, January 19, 2015

Coconut Lentil Soup Recipe

Winter. What a wonderful season to have a pot of soup warming up the kitchen. The warmth of the soup makes me want to cozy up at home, or at least dream of it if I have it in a thermos elsewhere. This is a wonderfully creamy and hearty soup with the fragrant taste of coconut milk. Red lentils allow for this soup to be ready in a short amount of time, while adding body with the high amounts of protein.


  • Coconut milk
  • 6.75 oz (200 mL) or half a can
  • Water
  • 5/6 cups (200 mL)
  • Red lentils
  • 4 oz (115 g) or half a bag
  • Yellow onion, diced
  • 1/4 cup (60 mL)
  • Cilantro, minced
  • A handful
  • Salt
  • To taste
  • Young coconut meat
    Use ones with a slightly hard texture.
    If used, add an additional 1/2 cup (60 mL) of water.
  • 1/2 cup (120 mL)
  • Curry
    Makes a curry coconut lentil soup.
  • To taste


  1. In a pot, take the lentils and rinse with tap water. Then add the required amount of water and coconut milk to the red lentils. Set this pot to boil.
  2. While the pot is rising to a boil, prepare the onions, the cilantro, and the optional coconut meat. Add all these ingredients to the pot of lentils and let the pot come to boil. Once it has boiled, reduce to a simmer. Stir frequently.
  3. Let it simmer until the lentils has softened. Then turn the heat off.
  4. Add salt and the optional curry to taste.
  5. Serve. This will comfortably produce about 3 servings.
It takes about 20 minutes from preparing to serving. Enjoy~!

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