lentils/ soup

Coconut Lentil Soup

Big news for The Hungerfords this week: our applications for British citizenship were approved. When Jason told me I nearly started to cry. Not out of excitement or sadness, but I’m pretty sure it was just pure anxiety. Our swearing in ceremony is scheduled for Tuesday. That is just a handful of days from today.

I have incredibly mixed feelings about becoming British and for a while I considered not doing it at all. What hit me when I found out that we were imminently becoming British citizens is that it just seems so unfair that we even get the choice at all. I think about the Syrian families desperate for a safe place to live. Families who would love to be given the choice between two (relatively) safe countries, and here I am feeling so conflicted about the luxury. It is pretty last minute, but I am considering having a happy hour soon to celebrate our new citizenship and simultaneously raise awareness (and money) for the refugee crisis our world is currently facing.

Gosh, that was a very serious introduction to this soup.

I first saw this soup on Pinterest and knew it was destined for my kitchen table. The first batch I made following the recipe was delicious, but needed lots of tweaking for our family. I made another batch last night with some modifications (doubling the recipe, less onion, less coconut milk, vegetable stock instead of water, more spices, etc.) and the result was flipping delicious. I am already looking forward to having the leftovers for lunch.


Coconut Lentil Soup

Print Recipe

Ingredients

  • 2 tablespoons of olive oil
  • 1 large onion, chopped (I actually did 1.5 medium onions)
  • 4 garlic cloves, minced
  • 2tbs ginger, peeled and minced *
  • 4 large carrots, chopped
  • 2t turmeric (I've substituted curry powder in the previously and it is also yummy)
  • 1/2 garam masala
  • 1/2 cumin
  • 2 cups split red lentils
  • 4 cups veg stock
  • 1 can of coconut milk
  • Garnish:
  • 1/2 cup unsweetened coconut flakes
  • coriander
  • 4 cups cooked jasmine rice

Instructions

1

saute onion and ginger until onion are translucent

2

add carrot and garlic

3

stir in spices

4

stir in lentils and stock

5

once the lentils are cooked and carrots are soft, stir in the coconut milk

6

while the soup simmers, add the coconut to a dry pan over medium/low heat. Stirring constantly, bring the coconut to a light brown colour (1-3 minutes) before removing from heat.

7

use an immersion mixer or food processor to puree the mixture

8

serve with a scoop of jasmine rice, coriander, and toasted coconut

*Peel the ginger with a spoon! Watch a tutorial here.

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3 Comments

  • Reply
    Bridget MacKinnon
    January 11, 2018 at 8:49 am

    This looks amazing Beth! Have all the ingredients in at the moment… going to try this tomorrow! Good luck for Tuesday… I’ve been putting citizenship off for years!

  • Reply
    Michele
    January 11, 2018 at 8:54 am

    this looks amazing! A great combination of all our family’s favorite flavors, easy to cook and made with ingredients we almost always have in our cupboards anyway! Perfect xx

  • Reply
    Rachel
    January 12, 2018 at 4:08 am

    This looks delicious! Will definitely try. Also, your idea to celebrate your duality by doing something for refugees is a superb idea!

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