Lentil & Coconut Milk Soup Recipe
Discover a bowlful of warmth and comfort with this delicious Lentil & Coconut Milk Soup, a perfect blend of hearty lentils, creamy coconut milk, and vibrant vegetables. This vegetarian delight is full of nutrients, making it the ideal meal for a cozy dinner. Whether served as a main dish or accompanied by crusty garlic bread, this soup is bound to become a family favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Masoor Dal (Whole Lentils) | 1 cup |
| Coconut Milk | 250 ml |
| Extra Virgin Olive Oil | 1 teaspoon |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Carrot (Gajjar – finely chopped) | 1 medium |
| Red Bell Pepper (Capsicum – finely chopped) | 1 medium |
| Tomatoes (blanched and chopped) | 2 large |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Green Chilli (finely chopped) | 1 small |
| Salt | To taste |
| Pepper | To taste |
| Coriander (Dhania) Leaves (chopped) | Small bunch |
| Kabuli Chana (Cooked Chickpeas) | 1/2 cup |
| Sunflower Oil | 1/4 cup |
Preparation Time
15 minutes
Cooking Time
35 minutes
Total Time
50 minutes
Servings
4 servings
Cuisine
Continental
Course
Dinner
Diet
Vegetarian
Instructions
Step 1: Soaking the Lentils
Start by soaking the masoor dal (lentils) in water for about 1 hour. This will help soften them and speed up the cooking process.
Step 2: Sautéing the Vegetables
In a large saucepan, heat 1 teaspoon of extra virgin olive oil over medium heat. Once hot, add the minced garlic. Sauté for a minute or two until the garlic starts to brown and release its fragrance. Add the finely chopped onions to the pan and cook them until they become transparent, about 3-4 minutes.
Step 3: Adding the Vegetables
Next, add the chopped tomatoes, carrots, and red bell pepper to the pan. Stir everything together and sauté for another 5-6 minutes, allowing the vegetables to soften and release their aromas.
Step 4: Cooking the Lentils
Once the vegetables are nicely sautéed, add the soaked lentils to the pan, along with the turmeric powder, cumin powder, chopped green chili, and salt. Stir well to combine all the ingredients. Add 2 cups of water and bring the mixture to a brisk boil. Once the soup comes to a boil, reduce the heat to low, cover the pan, and let it cook for about 20-25 minutes, or until the lentils are tender and fully cooked.
Step 5: Adding Coconut Milk
Once the lentils are cooked through, pour in the coconut milk and stir well. If the soup is too thick, feel free to add a little more water to achieve your desired consistency. Taste the soup and adjust the seasoning, adding more salt or pepper as needed. Let the soup simmer on low heat for another 5 minutes to allow the flavors to meld together.
Step 6: Garnishing
Remove the soup from heat and stir in the freshly chopped coriander leaves for added freshness and flavor.
For the Crispy Chickpea Topping
In a small pan, heat 1 tablespoon of sunflower oil over medium heat. Add the cooked chickpeas, a pinch of cumin powder, and a sprinkle of salt. Fry the chickpeas for 5-7 minutes, or until they become slightly crispy. Be sure to stir them occasionally to ensure they crisp up evenly.
Step 7: Serving the Soup
Ladle the warm lentil and coconut milk soup into bowls. Top each serving with the crispy chickpeas for added texture and flavor. For an extra touch, serve the soup alongside crusty garlic bread for dipping.
Tips for Success:
- Make it spicier: Adjust the heat level by adding more green chilies if you prefer a spicier kick.
- Vegan-Friendly: This recipe is naturally vegan and gluten-free, but be sure to use coconut milk without added sugar or preservatives.
- Add more veggies: Feel free to toss in additional vegetables like spinach or kale for an extra boost of nutrition.
- Meal Prep: This soup can be stored in an airtight container in the refrigerator for up to 3 days, making it an excellent choice for meal prepping.
Nutritional Information (Per Serving)
- Calories: 250 kcal
- Protein: 8g
- Fat: 16g
- Carbohydrates: 27g
- Fiber: 8g
- Sugar: 5g
- Sodium: 400mg
- Potassium: 400mg
This Lentil & Coconut Milk Soup is the perfect dish to warm you up on a chilly evening or serve as a nutritious, flavorful meal any time. With the creaminess of coconut milk and the earthiness of lentils, paired with the crunch of crispy chickpeas, each spoonful brings a blend of textures and flavors that is both satisfying and nourishing. Whether you’re cooking for yourself or a crowd, this soup is sure to impress with its comforting richness and delightful aromas. Enjoy it with a slice of garlic bread for the ultimate cozy meal!
