Lentil Coconut Soup

Lentil Coconut Soup, wowza wowza wowza….I love this soup!

I’m so excited to share this wonderful soup recipe with you. It packed with protein and well the flavour is just the best. I think I could eat it every day!

As usual, I made a big pot so that I could put away some meal or two size portions in the freezer. So happy I did as this was one of the pre made meals that we took camping, it was perfect. Easy, healthy, fast and of so satisfying.

The other thing about this soup is its soooo easy to make. Really I’m not fooling you.

Alright, let’s stop talking and get at it….

Lentil Coconut Soup

Lentil Coconut Soup has such a sweet and gentle flavour and just the right amount of spice and texture. More than likely it will become one of your go to soups.

You will need and prepare two groups of ingredients. One for your soup and one for the final touches as you serve your soup. These final touches really take your soup to the next level in taste and presentation.

What you will need for your Lentil Coconut Soup:

1 white onion, diced
½ red serrano pepper, minced
My Mis en Place – all my ingredients measured and prepped before I start cooking. Makes cooking a breeze!
2 T of fresh ginger, minced
1-2 t ground cumin
1/2 -1 t ground coriander
1 ½ c red lentils
4 c vegetable stock (or water) I use homemade or Better than Bouillon
1 (14 oz) can coconut milk
1 ½ t sea salt
1 ½ t freshly ground pepper

Get all your ingredients prepped and placed into individuals bowls, chefs call that preparing your Mis en Place for the soup.

How to cook your Lentil Coconut Soup:

Start off by heating up a large pot to cook the soup.
In a separate heated fry pan, toast the coriander and cumin seeds for about 1-2 minutes, until they start to release their aroma. Mmmm, I love that smell.
Once we saute our spices for aroma, we add our onions and pepper – slowly sweating and releasing their flavours – we start our soup with this.
With your pan heated and dry, add the onions and serrano pepper and saute with a bit of vegetable stock or water. Saute till they are soft and the onions are becoming translucent and just starting to brown.
Add the ginger, lentils, vegetable stock, coconut milk, salt and pepper and mix together.
Add in the other ingredients and bring to a boil and then to simmer.
Bring your ingredients to a simmer, cover and cook for 40 minutes or until the lentils are totally soft and broken down.
Stir occasionally to ensure the lentils are not sticking to the bottom of the pot. You may need to add more water or stock until you reach the lentils are cooked and you have the right texture.
Oh my I can almost taste it! Can you?

While you are waiting to the soup to cook, prepare all your ingredients you need to finish the dish and plate.

Prepare these ingredients while your soup is cooking.

2 fresh lemons (2 T lemon zest + 5 T lemon juice)
½ bunch fresh cilantro, chopped
The finished product finished with fresh avocado, cilantro, lemon juice/zest, chilli flakes (optional)
1 ripe avocado, pitted and cut into cubes
Dried chili flakes to garnish and sprinkle on each bowl according to each person’s taste.

Zest and juice the lemons.
Chop the cilantro and set aside.
Prep the avocado at the last minute, just before serving.

Plating and finishing your soup

When your soup is ready, dish up and add some of the lemon juice, zest, cilantro, diced avocado to each bowl. Chilli flakes can be sprinkled on according to taste.