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.


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


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.



A sweet, yet comforting soup.




Bon Appetit!

xo Aylin

Thai Mahi-Mahi

I adore fish, and I try to cook a new recipe once a week that involves it. I usually roll with tilapia since it’s so neutral, light and versatile, but tonight I wanted something heartier. I also had some coconut milk leftover from the carrot ice-cream I made a few days ago, so I decided to channel tropical vibes and make a Mahi-Mahi with a light coconut sauce.

This dish is so easy to put together–it must have taken me less than 20 minutes. Mahi-Mahi cooks quickly, and it pairs well with the sweet flavors of the coconut milk, red pepper and onion. Sweet and spicy is a marriage made in heaven, so just before the fish finishes cooking I dollop each piece with a hint of chili sauce.

Thai Mahi-Mahi


– 2 fillets of Mahi-Mahi (12 oz.)
– Paprika
– Salt & pepper
– 1 tbsp extra virgin olive oil
– 1/4 red pepper, julienned
– 1/4 white onion, julienned
– 1/2 hot green pepper, diced
– Salt & pepper
– 1/4 cup coconut milk (I used “lite”)
– 1 tsp chili sauce
– 1 cup cooked rice (I used brown, but white rice works even better)


Cut the Mahi-Mahi into 2 inch squares, and season with paprika, salt and pepper.

Set aside the Mahi-Mahi to prepare the sauce in which it will eventually cook. One pan for the entire dish 🙂

While a pan begins to heat up., slice 1/4 onion and 1/4 red pepper and toss into pan with olive oil.

Next dice the hot green pepper, but make sure to remove the seeds first!

Salt and Peppa…

Let the veggies cook until they are semi-soft but not translucent or over-cooked. When they cook just enough, it’s time for the coconut milk. Add 1/4-1/2 cup.

Let it sizzle for a hot second.

Now the finale. Evenly distribute the Mahi-Mahi in the pan.

Top each Mahi-Mahi with chili sauce.

Cover the pan to let the Mahi-Mahi cook/steam through.

About 3-5 minutes later (note: it cooks quickly so keep an eye out!)…

It will melt in your mouth. The hearty comfort of the Mahi-Mahi combined with the sweet decadence of the coconut milk and the earthiness of the vegetables makes this dish a satisfying dinner.  Serve it over warm rice.

You can replace the Mahi-Mahi in this dish with calamari, shrimp, and other fillets that aren’t too delicate.  You can also add all sorts of other veggies–cauliflower, pea shoots, broccoli, etc.

Be creative. Guten Apetit!