Creamy Coconut Lentil Soup

It may not look like one of the tastiest soups you’ve ever had, but it just may be. This is a popular combination of coconut, lentils, and veggies. The coconut gives the soup a sweet flavor profile despite the warmth and density provided by the other ingredients. It shakes up soup-time a little with a unique combination.

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Creamy & Chunky Coconut Lentil Soup

by GK

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients (Serves 4-6)

  • 1 tbsp olive oil
  • 2 cups yellow or red lentils, rinsed
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp coriander
  • 1 can coconut milk
  • 4 cups water

Instructions

Roughly chop the carrots and zucchini and toss atop oil in a pot on medium heat with lentils, salt, pepper and coriander. Fold the ingredients together, being careful not to burn the lentils.

Add the coconut milk and water. Close the lid of the pot and when the soup reaches a boil, lower the heat to bring the mixture to a simmer.

Let simmer for approximately 15-20 minutes, or until the lentils as well as the carrots and zucchini are cooked through.

Eat as is, with chunks in tact, like I do. But, you can also let the mixture cool, puree it, and then reheat for a smoother soup.

Enjoy!

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A sweet, yet comforting soup.

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Bon Appetit!

xo Aylin

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  • Oliv

    Was a delicious meal! I may have over heated the coconut milk though – if thats possible. It tasted similar to when cows milk is heated for too long.