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meatless monday featuring red lentil coconut soup

Posted on November 7th, 2011  |  1 Comment

Happy Monday!

Not so happy Monday? I get ya. Is it cold in your parts? It’s pretty chilling here in CA so I’m assuming everyone else, other than Miami, is experience something cold. That’s why I’m bring you soup. And not just any soup, red lentil coconut soup recipe courtesy of 101 cookbooks, so you know it’s good.

I first had red lentil coconut soup at the most romantic restaurant in Long Beach according to Yelp, Cafe Piccolo. And it was. It feels like you’re sitting in a garden with that perfectly dim so-we-can’t-see-to-well-and-need-to-sit-close-together lighting. Quite romantic. 😉

At first taste we were sold. Lentils and coconut are a match made in heaven! I fell in love that night.

With a soup.

Now this isn’t an exact replication, although I wanted to ask for the recipe, I was with Lui and that’s not his favorite activity of mine. (Just like hate it when he asks for ketchup.) Instead I came home and googled coconut lentil soup only to be directed to the genius over at 101 cookbooks, should have just checked there first. I pretty much followed her recipe as is, substituting a leek for half the green onions, coconut oil for butter and adding a garlic clove and 1/4 tsp cayenne pepper at the end. I have a hard time eating things that don’t have garlic in it. Sorry I’m not sorry.

Be sure to really rinse the lentils, I usually boil mine a few times, but Heidi said to rinse so I did. Catch the water with your hand to see when the murkiness rinsed off is gone.


The soup has a rich depth of flavor surprising your palate and may surprise you how much you like it. We absolutely loved it.

It’s the perfect soup to have curled up on the couch, in your sweats with your favorite movie. A perfect meal for a Monday night. Sit. Relax. We have four more days till the weekend.

~l

∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞

red lentil coconut soup recipe slightly adapted from 101 cookbooks

1 c yellow split peas

1 c red lentils

8 cups filtered water

1 carrot, diced

1 clove garlic, minced

1 leek, sliced

2 tbsp fresh ginger, peeled and minced

2 tbsp curry powder

1/4 tsp cayenne pepper

2 tbsp coconut oil, olive oil or butter

1/4 c. golden raisins

1/2 small can tomato paste

1 14-ounce can coconut milk

2 tsp sea salt

4 green onions, thinly sliced for garnish

cilantro leaves, for garnish

1. Thoroughly rise the split peas and lentils, until they no longer put off murky water. Place them in a large stock pot, add water, and bring to a boil.

2. Reduce heat to a simmer and add the carrot and 1/2 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

3. Meanwhile, in a small saucepan, toast the curry powder over low heat until you can smell it. Shake to stir the powder often and be careful not to burn the curry powder. Remove from heat and place in a dish on the side.

4. Using the same pan, heat the coconut oil over medium heat and saute the leek, rest of the ginger, garlic, cayenne and the raisins. Sauté for a few minutes, then add the tomato paste and sauté for another minute or two more.

5. Next, add the toasted curry powder to the tomato paste/leek mixture and mix everything together. Add this mixture to the simmering lentils al0ng with the coconut milk and salt.

6. Simmer uncovered for another 20 minutes or so. The soup thickens up the longer you cook it. I like the taste the longer it cooked. If you’re having it the next day you can just add a little veggie/chicken stock or water when re-heating.

7. Garnish each bowl with cilantro and green onions.

Enjoy!

 

 

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