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Coconut Lentil Soup

When I think of lentils I always think of how healthy they are, and that I should be eating them more. I feel that they might not get enough attention and they deserve it. You can use dried or canned and unlike other dried beans, no need to soak them overnight. Today, we are using split red lentils as this variety tends to become mushy when cooked and will be perfect for this soup, whether you decide to blend or not to blend. They also cook in about 20-25 minutes which makes them perfect when a busy day is on the horizon. I love lentils and I need to start incorporating them more into my recipes.


Recipe by Mark Calaminici | Food Loves Company

Serves 4


3 tbsp. extra virgin olive oil

3 tbsp. unsalted butter

1 medium sized sweet onion, finely chopped

150g celery, finely chopped (about two stalks)

150g carrots, finely chopped (about 1 large carrot)

3 cloves of garlic, finely sliced or chopped

Salt, to taste

Freshly cracked pepper, to taste

Chili flakes, to taste

1 tbsp. tomato paste

300g split red lentils, dried (about 2 cups)

900ml vegetable stock (you may need more depending on lentils)

1 can (400ml) coconut milk


1. In a large pot on medium to high heat add extra virgin olive oil and butter. Once butter has melted add onion, celery, carrots, garlic and season with salt, freshly cracked pepper and chili flakes. As the vegetables start to cook, make a little hot spot in the pot and add tomato paste. Let the tomato paste toast a bit and then mix into the vegetables. Add the lentils and vegetable stock and cover with a lid. Cook for about 20-25 minutes and mix frequently until lentils are cooked. You may have to add more stock or water so that the lentils don’t stick to the bottom of the pan and burn. Remove from heat or turn down heat and use an immersion blender to blend everything to your desired consistency or use a blender. If using a blender pour the soup back into the pot and then add the coconut milk, either half or all, depending on your taste. Stir and simmer for about 10 minutes and then serve. Garnish with freshly cracked pepper and a drizzle of extra virgin olive oil. Enjoy!


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