Prep 10 mins
Cook 30 mins
Serve this lovely, smooth soup with croutons. Recipe originally from the Yhteishyva magazine.
- 200 ml red lentils
- 3⁄4 inch fresh ginger (2 cm)
- 1 onion
- 1 garlic clove
- 1 tablespoon oil
- 1 teaspoon turmeric
- 400 ml chicken stock
- 1 (400 g) can crushed tomatoes
- 200 ml coconut milk
- Rinse and drain lentils.
- Finely chop ginger, onion and garlic clove.
- Heat oil in a pot and sauté chopped ginger, onion and garlic until softened.
- Add turmeric, hot chicken stock, crushed tomatoes and the lentils; bring to boil and allow to simmer for 20 minutes.
- Puree the soup in a blender until smooth and return to the pot (or use a hand-held blender).
- Add coconut milk and heat gently.
Smooth and filling soup. Rather healthy, too. I used a few extra cloves of garlic. The end result was actually way too thick (like pudding), so added extra broth. I was a bit disappointed in the flavor. It was actually a little bland. I think adding some cumin or garam masala would make it work better for me. Thanx for posting!
Fantastic soup. I didn't have onion, garlic or ginger in the house so I used dried ginger and onion powder and skipped the garlic. I also used tomato sauce as I didn't have crushed on hand. I did use extra broth with the lentils (about double what was called for). I also used light coconut milk and didn't blend the final product. Despite all my mod's the soup was still fantastic! The flavour is wonderful and I will certainly make it again. Thanks for sharing!
I made this for the Spring 2010 PAC. This soup had a great flavor and the texture was velvety smooth. I did not know if the lentils in this recipe were meant to be dried or canned, but I used dried. Instead of 20 minutes to cook the lentils it took 1 1/2 hours to cook the lentils with the pot covered, and instead of simmering, most of the time the lentils were boiling. I think that this recipe is meant to be made with canned lentils. I kept on having to add more broth, by the time I had finished the soup, I have added 5 cups of broth instead of the 1 2/3 cup, and the soup was still way to thick. I used vegetable broth instead of chicken to make it totally vegetarian, and I did'nt have crushed tomatoes, so I used a can of diced tomatoes instead. Very good flavor, I garnished the soup with a drizzle of coconut milk and a sprinkling of unsweetened shredded coconut. I will make this soup again, but next time I will use already cooked canned lentils so it wont take as long as it did with the dried lentils, and use more broth so the soup is not as thick. Thanks for the yummy soup recipe stormylee!