Sometimes there is nothing better on a cold winter day than a warming bowl of simple lentil soup. This version is extremely easy to prepare, but very nourishing when served with buttered basmati rice and perhaps some homemade biscuits. I have adapted this recipe from a charming cookbook entitled Once Upon a Tart that I will be revisiting often. Not only are there lots of good ideas for sweet and savory tarts, but also lots of soups, creative sandwiches, salads, condiments, quick breads and cookies. The writing is fresh and witty and most of the recipes include helpful cooking hints and information about the ingredients used. The book is written by Frank Mentesana and Jerome Audureau, who own and operate a bake shop in New York City.Green Lentil Soup with Coconut MilkMore lentil recipes from Lisa's Vegetarian Kitchen:
2 - 3 tablespoons of unsalted butter
2 medium onions, finely chopped
1 largish garlic clove, minced
3 tablespoons of fresh thyme or 1 1/2 teaspoons of dried thyme
1/2 teaspoon of cayenne
2 teaspoons of turmeric
dash of ground coriander
4 - 5 cups of vegetable stock
1 1/2 cups of rinsed green lentils (I used Puy Lentils)
2 - 3 tablespoons of unsalted butter
1/2 teaspoon of ground cardamon
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground nutmeg
freshly ground cracked black pepper
1 can of coconut milk (398 ml / 14 ounces)
Saute the onions and garlic in the butter over medium high heat until softened - about 5 - 10 minutes. Reduce the heat slightly and add the thyme, turmeric, coriander and cayenne. Stir and fry for another few minutes.
Add the veggie stock and the rinsed lentils and simmer for roughly 20 - 30 minutes or until the lentils are tender.
Heat the second quantity of butter in a small saucepan over medium heat. Toss in the cardamon, cinnamon, cloves, nutmeg and pepper and stir and fry for a few minutes. Add to the soup, stir, add the coconut milk, stir until well combined, and simmer for another 15 minutes or so.
Yields about 6 servings.
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15 comments:
Loved the combination of lentils and coconut milk in this soup, I can imagine it taste, yum !
This sounds like exactly my kind of soup - perfect for a chilly evening :)
I love cook books that give lots of instruction and technique...it helps me to learn a better method that I can continue to use. This sounds like a great way to prepare lentils...thanks for sharing.
Peace, Stephanie
This is so beautiful ! the coconut milk must be awesome!
I love coconut milk in everything, makes soup so rich!
Wow, love the comforting combo. Great soup.
Fabulously fresh recipes for every season.
Yep, that sounds like just the sort of soup I would be savouring with delight - particularly like the mix of spices and coconut milk.
Great recipe........green lentil and coconut milk.... great click
I think the coconut milk and the lentils is a nice combination! I am now craving over it!
coconut milk and lentils - lovely combination... a must try!
I like the sound of a lentil soup with coconut milk.
This soup looks amazing! The color begs you to eat some! Thanks for the recipe!
jessyburke88@gmail.com
I make soups with coconut milk all the time so I just had to try this one.
It's every bit as delicious as it looks.
The cinnamon, clove and nutmeg are a nice surprise! The butter adds a silky smoothness as well.
This is my favourite lentil soup so far!
But I wonder wether it's the different veggie stock, but my soup ends up pretty white after adding the ~400 ml coconut milk... (Assuming the picture is related haha.)
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