Coconut red lentil soup / by Suzanne


I know, I know. It's almost Valentine's Day and instead of posting a recipe for a sweet treat project I'm encouraging you to make soup. Next year I promise I will be more timely and on point but for now, soup it is.

I do love a bowl of soup and this is hands down my favourite recipe.

It's easy to make and ready to serve in 45 minutes. It's the most beautiful shade of yellow-orange. Plus it's wonderfully flavourful with a spiced coconut broth, and thickened with red lentils, which are full of fibre, protein, iron and vitamin B. So it's nourishing, too.

Nothing says I love you like a delicious bowl of soup. That could work, right?


Coconut red lentil soup

1 medium onion, finely chopped

2 tablespoons vegetable oil (I use coconut oil)

1 tablespoon finely chopped peeled fresh ginger

2 garlic cloves, finely chopped

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon salt

3 cups water or broth (add more if you like a thinner soup)

1 1/2 cups dried red lentils (10 oz)

1 (13- to 14-oz) can unsweetened coconut milk

2 medium zucchini cut into 1/4-inch dice

1 cup loosely packed fresh cilantro sprigs

Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes.

Add ginger and garlic and cook, stirring, 1 minute.

Add cumin, coriander, turmeric and salt, and cook, stirring, 1 minute.

Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes.

Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes.

Make any needed adjustments. Add more water if the consistency needs to be thinned out a bit.

Season with salt and serve with cilantro sprigs scattered on top and maybe a drizzle of coconut milk. A squirt of fresh lime juice would be nice, too. Maybe even a bit of lime zest!