coconut lentil soup · 5 January 2010, 11:58

This turned out quite well for us (adapted from a recipe at allrecipes.com):

1 1/2 cups lentils, sorted and rinsed
2 1/2 cups water
1/2 an onion
1 clove garlic (or garlic powder)
1/2 inch piece of fresh ginger root, chopped (or use some powdered ginger)
1/2 cup shredded coconut
3/4 cup coconut milk
curry powder to taste
broccoli
crushed pineapple
1 tsp black pepper

Bring the lentils and water to a boil. Add onion, garlic, and ginger, and simmer for 30 min or until lentils are tender. Add broccoli and cook until cooked. Blend coconut and coconut milk, and add to the soup. Add curry and pepper, and heat for another 15 min.
The recipe calls for 1 tbsp of curry powder, but I used much much less — we were given some fabulous curry powders from India, and they are a great deal stronger than the usual “curry powder” you buy here at the grocery store.

Serve over rice. Sri Racha hot sauce goes really well with it.

Lentils are such a great bean. I need to make them more often. The variety of soups alone — from lemon lentil soup, to lentil curry, to basic lentil vegetable soup — all are yummy.

— Jennifer

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