Indian Lentils and Rice Soup

"From start to finish, you can have lentil soup in less than 30 minutes. I have to say my daughter doesn't enjoy the mint and coconut in it so we serve hers without!"
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Ready In:




  • Spray 3-quart saucepan with nonstick cooking spray.
  • Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
  • Stir in 5 cups of the broth, the lentils, turmeric and salt.
  • Heat to boiling; reduce heat.
  • Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender.
  • Stir in tomato, coconut and mint.
  • Serve over rice with yogurt.

Questions & Replies

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  1. This isn't all that soupy (I sort of expected as much), but I liked it just the same. I loved the flavor of the mint and the coconut and they went perfectly with the green onion. I added my tomato with the broth and lentils as we don't like uncooked tomato, but otherwise followed the recipe. Great exotic, but not too foreign flavors and I love the savory use of coconut and mint. I felt that there was a little something missing, but I couldn't quite place it. Maybe some fresh cilantro or some coconut milk or some lime juice? Not sure. But it was pretty good as-is!


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