
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.
Ingredients
- Coconut milk
- Water
- Red lentils
- Yellow onion, diced
- Cilantro, minced
- Salt
- Young coconut meat
Use ones with a slightly hard texture.
If used, add an additional 1/2 cup (60 mL) of water. - Curry
Makes a curry coconut lentil soup.
6.75 oz (200 mL) or half a can | |
5/6 cups (200 mL) | |
|
4 oz (115 g) or half a bag |
1/4 cup (60 mL) | |
A handful | |
To taste | |
Optional: | |
|
1/2 cup (120 mL) |
|
To taste |
Directions
- 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.
- 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.
- Let it simmer until the lentils has softened. Then turn the heat off.
- Add salt and the optional curry to taste.
- Serve. This will comfortably produce about 3 servings.
