This Coconut Red Lentil Soup – inspired by Heidi Swanson’s recipe from 101 Cookbooks – is truly magical as it is brimming with vibrant flavours and nourishing ingredients.
With the earthy aroma of toasted garam masala, creamy coconut milk, and a hint of fresh ginger, this soup feels like a warm hug in a bowl.
Perfect for a chilly evening or when you’re craving something wholesome yet indulgent.
A couple of months ago on my way to some business, I was passing by a small Asian grocery shop and when I went inside I saw many things that I wanted to buy.
On my way back home I went inside again and bought some red lentils, jasmine rice, turmeric, desiccated coconut, rice flour, chickpea flour (besan) and other products which are not Indian such as teriyaki, adobo, annato powder which I would not normally find in my neighbourhood’s supermarket, well I know I could find coconut and raw cane sugar, but it was way much cheaper there.
I asked the man behind the counter if he had any paratha but told me he had sold out and he was really happy that I knew and asked for some specific things.
When I wanted to cook the lentils, I google searched for recipes and after reading a few, I chose this one, although I have adjusted it to make it less spicy.
Instead of using curry powder, which we don’t really like, I made by own garam masala and I did not add the raisins, as most of the family don’t like them.
The recipe had a cup of red lentils and a cup of yellow split peas, so I added all the red lentils which were 2 1/2 cups.
When I boiled them with the carrot and ginger, first of all I was surprised to see that from red that they turned into a yellow colour and when absorbing the water they swelled.
I realized that they were too much for the four of us, so I removed half of the lentils in another pot and when they cooled, I stored them in the deep freezer to make something different soon.
If you want to make the recipe you will have to divide the first three ingredients by half.
This soup may be neither Thai or Indian but my family gave me thumbs up, so I will be definitely making it again.
For my Greek friends who are fasting or for vegans, just skip the yoghurt and add some fresh olive oil and lemon juice on top but even if you don’t it still is a very delicious soup.
Coconut Red Lentil Soup
This Coconut Red Lentil Soup - inspired by Heidi Swanson's recipe from 101 Cookbooks - is truly magical as it is brimming with vibrant flavours and nourishing ingredients.
Ingredients
- 480 grams red lentils
- 7 cups water
- 2 medium carrots, cut into a ½ inch dice
- 1 tablespoons fresh ginger, peeled and minced
- 1 tablespoon (or more if you like) garam massala powder
- 4 tablespoons olive oil
- 4 spring onions, finely chopped
- 1 red onion, finely chopped
- 1 clove garlic, finely chopped
- 3 heaped tablespoons tomato paste
- 400 ml can coconut milk (full fat)
- 1 teaspoon salt
- Fresh coriander (cilantro), chopped
- Greek yoghurt
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 510Total Fat 36gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 13gCholesterol 3mgSodium 898mgCarbohydrates 37gFiber 11gSugar 9gProtein 16g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Soups
If you like soups, check out these soups as well!
Mushroom Soup
This mushroom soup yields a hearty and flavourful vegan soup with a blend of vegetables and herbs, perfect for a comforting and delicious meal.
Magiritsa
Magiritsa is the Greek soup, made from lamb offal, lettuce and avgolemono sauce and the first meal served after the 40 days fasting of Lent.
Turkey Soup with leftover Turkey
This delicious Turkey soup, which is one of my favorites, is made with the carcass of our roasted turkey, which we make during Christmas.
Anginarosoupa: Artichoke & Celeriac Soup
Anginarosoupa, is a healthy and delicious Artichoke and Celeriac soup made from fresh artichokes, onions, garlic, celery and many other vegetable. The fish and Greek yoghurt are optional, so if you leave them out the dish is vegan.
Fakes Soupa (Greek Lentil Soup)
Fakes (pronounced fakhés) is a Greek vegan lentil soup with vegetables.  It is of high nutritional value which makes it perfect for the cold days!
Hoummous Soup (Chickpeas soup)
Hoummous soup is made with the same ingredients as for hoummous dip. More hot broth is added until it reaches the consistency of a soup and is served with croutons. The cooked chickpeas can be freezed, so when making this soup, I usually boil more in order to make the dip whenever I like.
Big Bang Soup (Veloute Vegetable Soup)
The Bing Bang soup, as I call it, is a hearty veloute vegetable soup with star shaped pasta, which can be adapted with more vegetables.
Why is chicken soup good when you have a cold?
This recipe I made is not the classic Avgolemono Soup as I have enriched it with more vitamins and nutrients by adding some carrots, celery, a potato and an onion.
Cypriot Trahanas Soup
Trahanas (pronounced trah-hah-NAHS), is a traditional Greek and Cypriot product, made from cracked wheat flour and a goat milk curd that is fermented.
Greek Fava and Pumpkin Soup and Dip
This Greek Pumpkin and Fava Soup is made from scratch and is healthy, filling and perfect as a starter for a dinner party or a light supper.
Mirepoix Giouvarlakia Avgolemono Soup
A different recipe for Giouvarlakia avgolemono, which start with a mirepoix and then the meatballs are cooked with the vegetables and finish with the egg-lemon (avgolemono) sauce.
Kreatosoupa (Veal Soup with Vegetables)
Kreatosoupa is a Greek soup made with veal and lots of vegetables. I also call this soup clean up your fridge soup, as you can use any or all optional vegetables in the recipe.
Kopiaste and Kali Orexi!
Lisa Green
Friday 12th of July 2013
I have never tried soup at home yet but i just pen down this recipe at once and tried last eve. t was very delicious and yes, i come to know that i am a good cook. But all credit goes to your recipe. I enjoyed this too.