My main change involves the ironing out of a few procedural wrinkles. Rather than frying things twice (first onions and garlic, later spices) as called for in the original recipe, I make this according to the Indian technique of cooking the lentils until soft, then frying all the aromatics and stirring them into the soup towards the end. It not only saves time, it allows you to get away with half the butter or oil (which I usually make up for by dumping in the entire can of coconut milk), and it really makes the flavors sing. I also add some fresh greens if I have any on hand, though the soup is plenty fantastic without them too.
1 cup (250ml) coconut milk, or to taste (I normally use a whole 14oz/400ml can which makes a slightly richer soup)
Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme.
While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and optional greens too. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Add salt and pepper to taste.
It is been freezing here in Venice too, so windy! Perfect weather to stay in a bake or make soup! I love lentil coconut soup, it is truly one of my favorite comfort food. This version full of spices is truly intriguing and I would surely try it next time I feel like having a bowl!
Thank you very much for this recipe! Neighbours used to bring us some and my husband says it is his favourite. Now I can make it too. Wonderful!!!
My favorite meal on a cold day is brie-stuffed bacon cheese burgers with thick-cut homemade fries and a dark beer (Black Butte Porter, to be exact). We make them slider-sized. Maybe not the healthiest, but we could use the extra calories on a cold day here in Alaska. The meatballs in lemon sauce and the pita casserole were both hits for ME dinner and movie night. I am looking forward to incorporating the lemon sauce with crab cakes or salmon, and the pomegranate molasses I think would be great on roasted duck. Thank you as always for the inspiration! Speaking of warm places, your web site is a very cozy place to spend part of a cold, blustery day. Cheers!
I did not grow up in a truly Mediterranean climate: Milan has more than its fare share of cold (AND damp!) weather in winter. Yet, nothing taught me a lesson or two about cold as much as a German winter. I don't miss it, but it did make me appreciate even more German heating and insulation, and yes, the power of soups.
I have had some organic green lentils in my pantry waiting for the perfect use….they are simmering right now, can't wait to try this soup for lunch…even though its 52 degrees here in February in New Jersey.
Delicious! Nothing is better than soup, scratch that, coconut based soups on a cold day! I need to make your soup soon!
There's not much that beats the curry spices when it comes to warming up. I love a curry as well when cold and let's admit it's nearly the same deal
Lovely, creamy and perfect for winter weather!! Lentils are a favorite for Indian meals and the flavors add up real well in your dish
Made my own variation of this soup today, with wood sorrel added for bite. The coconut milk is an interesting change for me as I usually make Middle Eastern lentil soup with lots of lemon juice and herbs,
Since I've got that recipe recommended by my friend couple months ago, it's one of the top favorites in my family. We make it at least twice a month. I'm guessing it might be best the next day, but unfortunatelly no matter how much I make , there is never left overs:D Thank you!
