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Coconut Lentil Soup

Coconut Lentil Soup

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SOFRITA

Coconut gives a sweet, interesting flavor and a bisque-like texture to this easy and quick vegan soup.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender.
  2. Place the coconut and soy milk in a blender, and blend until smooth and thick. Stir into the lentil mixture. Season with curry and pepper. Continue cooking 10 to 15 minutes.
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Reviews

Marian
26
4/28/2006

If I could give more than 5 stars, I would! This was incredible! However, as is always the case with me, I did make modifications. I only had 1 1/4 cups red lentils and I ended up using 1/4 cup regular lentils (as you can see in the picture I am submitting, the color of the soup was not uniform, but that was unimportant). I did add salt to the water when cooking the lentils and ended up adding probably close to 1 more cup of water. I used the suggested coconut milk and used Jamaican Curry Powder along with (as suggested) red pepper flakes, cumin, and cinnamon. I then prepared some Jasmine rice and steamed some broccoli, cauliflower, and carrots as that is what I had in the freezer. I spooned some veggies and some rice in a bowl and ladled the soup over top. This makes a lot of soup and I thought for sure we would have substantial leftovers, but my son ate 4 huge servings and he is only 12 years old! It was delicious and I could easily make it again and have it tonight. Be warned, however, that meat eaters may not find it substantial enough to their liking. I am a vegetarian and my husband is not and although he ate it, I do not think he will request it again any time soon. That's ok because there will be more for my son and I! Thanks for a great recipe!

GoodKitty
24
3/22/2004

YUM YUM! I made this, but used a total of 4c of water, and instead of the soy milk, I used a can of light coconut milk, and garnished with coconut....wow I thought I died and went to heaven. This will make a regular appearance in my lunchbox!!

MARY ANNNE T
17
12/4/2003

Easy to make, very good taste. I used cow's milk and added veg bullion to the cooking water.