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Creamy coconut lentil soup
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Creamy Coconut Curry Lentil Soup

Author Cooks

Ingredients

  • 1 cup uncooked brown lentils
  • 3 cup veg stock
  • 2 stalks celery thinly sliced
  • 1 carrot diced
  • 2 cloves garlic finely chopped
  • 1 Tbsp fresh minced ginger (or 1 tsp. ginger powder)
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1 Tbsp butter or olive oil
  • 2 spring onions chopped small
  • 3 sprigs fresh thyme leaves chopped
  • 1 tsp dried oregano (or 1 Tbsp. fresh)
  • 1 pepper chopped (hot or sweet according to preference. Hot - fresh jalapeno or serrano.or 1/2 tsp dried chilli flakes; Mild - use bell or marconi pepper)
  • 1 Tbsp sherry vinegar or red wine vinegar
  • 1/4 cup raisins or substitute with sultanas (golden raisins), dried cranberries or currants
  • 1/4 cup tomato puree
  • salt & black pepper to taste
  • 3/4 cup coconut milk
  • 1.5 cups veg stock if needed to thin for desired consistency
  • 1 mandarin orange for juice (or substitute 1/4 cup orange or tangerine juice)
  • fresh coriander chopped for garnish
  • Greek yogurt to swirl on top or sour cream

Instructions

  • RINSE the lentils well and put them in a large saucepan with the vegetable stock and bring to a boil. Reduce the heat, add the carrot, celery & half the ginger, cover and simmer for about 20- 30 minutes, until the lentils are cooked.
  • TOAST SPICES - in a small dry frying pan dry toast the curry powder & spices over a low heat until fragrant, and don’t let it burn. Tip this into a small bowl and set aside.
  • COOK - In the same pan heat the butter, ghee or oil over a medium heat, add spring onions, the rest of the ginger, garlic, chilli, vinegar and raisins. Cook for 2 minutes stirring constantly.
  • ADD - the tomato puree and cook for another minute. Add the toasted spices to the tomato mixture along with the thyme and oregano. Mix well and add this to the simmering lentils along with the coconut milk, seasoning generously with salt and black pepper.
  • SIMMER uncovered for ~20 minutes, then remove from heat, and puree with a hand held blender until smooth. Add more broth slowly, if needed to reach desired consistency, to be more or less soupy according to your preference.
  • ADD in mandarin juice and check for seasoning.
  • SERVE in warmed bowls topped with a swirl of Greek yogurt, sour cream or creme fraiche