Brown lentils and coconut soup

Brown lentils and coconut soup

Based on 1 ratings

"This recipe is one of the few delicious meals you can create with dry lentils. I prefer the taste of brown lentils, but you can remake it with green lentils, red lentils, black lentils or a mix of all. It's a simple and nourishing meal that you can make with your favorite spices, to give it a personal flavor. If you prefer soups with a protein element, you might want to add beef cubes as well."

Difficulty

Medium 👍
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
1 tbsp
coconut oil
200 g
red onions
2 cloves
garlic
1
piece fresh ginger
2 tsp
ground cumin
2 tsp
ground coriander
½ tsp
chili powder
400 ml
coconut milk
cups
dry brown lentils
4 cups
vegetable stock
6 cups
water
1
medium tomato
1 cup
coriander leaves
1
green chili
½ cup
unsweetened coconut flakes
flatbread (for serving)
  • Step 1/10

    Chop the following items finely: onion, garlic, coriander, tomato, and green chili.

  • Step 2/10

    Grate the ginger piece. You will need 1 tablespoon for this recipe.

  • Step 3/10

    Toast the coconut flakes either in a pan or in the oven, until they get a golden brownish color.

  • Step 4/10

    In a large saucepan over a medium-high heat, add onion, garlic, and ginger. Stir for 5 minutes, or until softened and fragrant.

  • Step 5/10

    Add the cumin, coriander, and chili powder. Stir for 1 minute or until fragrant.

  • Step 6/10

    Add two-thirds of the coconut milk quantity to the saucepan and reserve the remaining third. Add the lentils, stock, and the water and bring to a boil. Stir firmly to remove any bits stuck to the base of the saucepan.

  • Step 7/10

    Reduce heat to medium and simmer for an hour, stirring occasionally until the lentils are very soft and the soup is thick.

  • Step 8/10

    Stir in the tomato and half the amount of coriander and green chili.

  • Step 9/10

    Pour the soup in the bowls and drizzle with the reserved coconut milk. Top with the toasted coconut flakes, and the remaining coriander and green chili.

    Pour the soup in the bowls and drizzle with the reserved coconut milk. Top with the toasted coconut flakes, and the remaining coriander and green chili.

  • Step 10/10

    Serve with flatbread.

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!