Brown lentils and coconut soup

Name: Brown lentils and coconut soup
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: indian
Ingredients: 1 tbsp coconut oil; 200 g red onions; 2 cloves garlic; 1 piece fresh ginger; 2 tsp ground cumin; 2 tsp ground coriander; 0.5 tsp chili powder; 400 ml coconut milk; 1.5 cups dry brown lentils; 4 cups vegetable stock; 6 cups water; 1 medium tomato; 1 cup coriander leaves; 1 green chili; 0.5 cup unsweetened coconut flakes; flatbread (for serving)

Based on 81 ratings

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Israa Fahmy

Community member

www.israafahmy.com

"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 👍

Preparation

90 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

1 tbsp

coconut oil

200 g

red onions

2 cloves

garlic

piece fresh ginger

2 tsp

ground cumin

2 tsp

ground coriander

½ tsp

chili powder

400 ml

coconut milk

1½ cups

dry brown lentils

4 cups

vegetable stock

6 cups

water

medium tomato

1 cup

coriander leaves

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.
Step 10/ 10
Serve with flatbread.
Enjoy your meal!