My main change involves the ironing out of a few procedural wrinkles. Rather than frying things twice (first onions and garlic, later spices) as called for in the original recipe, I make this according to the Indian technique of cooking the lentils until soft, then frying all the aromatics and stirring them into the soup towards the end. It not only saves time, it allows you to get away with half the butter or oil (which I usually make up for by dumping in the entire can of coconut milk), and it really makes the flavors sing. I also add some fresh greens if I have any on hand, though the soup is plenty fantastic without them too.
1 cup (250ml) coconut milk, or to taste (I normally use a whole 14oz/400ml can which makes a slightly richer soup)
Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme.
While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and optional greens too. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Add salt and pepper to taste.
It is been freezing here in Venice too, so windy! Perfect weather to stay in a bake or make soup! I love lentil coconut soup, it is truly one of my favorite comfort food. This version full of spices is truly intriguing and I would surely try it next time I feel like having a bowl!
Thank you very much for this recipe! Neighbours used to bring us some and my husband says it is his favourite. Now I can make it too. Wonderful!!!
My favorite meal on a cold day is brie-stuffed bacon cheese burgers with thick-cut homemade fries and a dark beer (Black Butte Porter, to be exact). We make them slider-sized. Maybe not the healthiest, but we could use the extra calories on a cold day here in Alaska. The meatballs in lemon sauce and the pita casserole were both hits for ME dinner and movie night. I am looking forward to incorporating the lemon sauce with crab cakes or salmon, and the pomegranate molasses I think would be great on roasted duck. Thank you as always for the inspiration! Speaking of warm places, your web site is a very cozy place to spend part of a cold, blustery day. Cheers!
I did not grow up in a truly Mediterranean climate: Milan has more than its fare share of cold (AND damp!) weather in winter. Yet, nothing taught me a lesson or two about cold as much as a German winter. I don't miss it, but it did make me appreciate even more German heating and insulation, and yes, the power of soups.
I have had some organic green lentils in my pantry waiting for the perfect use….they are simmering right now, can't wait to try this soup for lunch…even though its 52 degrees here in February in New Jersey.
Delicious! Nothing is better than soup, scratch that, coconut based soups on a cold day! I need to make your soup soon!
There's not much that beats the curry spices when it comes to warming up. I love a curry as well when cold and let's admit it's nearly the same deal
Lovely, creamy and perfect for winter weather!! Lentils are a favorite for Indian meals and the flavors add up real well in your dish
Made my own variation of this soup today, with wood sorrel added for bite. The coconut milk is an interesting change for me as I usually make Middle Eastern lentil soup with lots of lemon juice and herbs,
Since I've got that recipe recommended by my friend couple months ago, it's one of the top favorites in my family. We make it at least twice a month. I'm guessing it might be best the next day, but unfortunatelly no matter how much I make , there is never left overs:D Thank you!
FAQs
Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful, including by adding them into soup. When other ingredients are introduced that complement lentils like onions, garlic, spices, and lemon, the taste is out of this world.
Does coconut milk change the taste of soup? ›
One of the most popular uses for coconut milk is in soups and stews, where it adds a lovely creaminess and a subtle coconut flavor.
Do I need to soak green lentils for soup? ›
Lentils to do not require soaking like other pulses. Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
Do I have to cook lentils before adding to soup? ›
Do you cook lentils before adding to soup? Nope! Dried lentils cook in 35 minutes in the soup, and there's no need to soak them either!
What makes lentils taste better? ›
Add some salt, maybe a bay leaf, and maybe a clove of garlic (peeled but left whole). Some recipes will warn you to never add salt to beans or lentils while they're cooking (they say it'll prevent them from cooking through), but it's simply not true! Salt brings out their best.
How can I deepen my soup flavor? ›
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
How do you thicken coconut milk soup? ›
If you don't want to change the coconut-rich flavor, use coconut flour for thickening the same as you would wheat or other flour. Remove some stock from the pot, let it cool, mix into it until you have a slurry, then return the slurry to the pot while constantly stirring and bring to a boil until thickened.
What happens when you heat up coconut milk? ›
Heating Coconut Milk
Like heavy cream, it will stand up to cooking and boiling, becoming more concentrated as water evaporates from it. Coconut milk doesn't "break," or curdle, when it 's heated, making it a valued sauce ingredient.
What enhances coconut flavor? ›
Coconut flavor pairings
Coconut and Turmeric: The warmth and complexity of turmeric pairs exceptionally well with the creamy nutty notes of coconut, creating a taste combination that's delicious in herbal teas, prepared sauces, snack chips, and nutritional supplements.
What color lentils are best for soup? ›
Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup. Others, such as green and brown lentils, hold their shape and make a soup with more texture.
Yes, you can overcook lentils; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list.
How to thicken lentil soup? ›
Add flour or cornflour
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
How do you fix bland lentils? ›
Follow this tip: Add a few cloves of garlic, a bay leaf, a spring of rosemary, half of an onion, or a combination of these aromatics to the cooking water or stock to help flavor the lentils.
How do you fix flavorless soup? ›
Perk up a Bland Soup With Simple Pantry Staples
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
How do you fix salty lentil soup? ›
Fresh herbs like parsley, basil, or thyme can help to mask the saltiness of soup, too. Add a small amount of fresh herbs to the soup and stir until well combined. Acidic ingredients like lemon juice, vinegar, or tomatoes can also help to reduce the saltiness of soup.
Why does my bean soup have no flavor? ›
Not Adding Acid
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.
