This recipe is one of the few delicious meals you can create with dry lentils. I prefer the taste of brown lentils, but you can remake it with green lentils, red lentils, black lentils or a mix of all. It’s a simple and nourishing meal that you can make with your favorite spices, to give it a personal flavor. If you prefer soups with a protein element, you might want to add beef cubes as well.

Author

Israa Fahmy

CUISINE

International

DIFFICULITY

Medium

PREP TIME

90 Minutes

Recipe Details

INGREDIENTS
  • 1 tbsp coconut oil

  • 200 g red onions

  • 2 cloves garlic

  • 1 piece fresh ginger

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • ½ tsp chili powder

  • 400 ml coconut milk

  • 1½ cups dry brown lentils

  • 4 cups vegetable stock

  • 6 cups water

  • 1 medium tomato

  • 1 cup coriander leaves

  • 1 green chili

  • ½ cup unsweetened coconut flakes

  • Flatbread (for serving)

GUIDE / INSTRUCTIONS
  • Chop the following items finely: onion, garlic, coriander, tomato, and green chili.

  • Grate the ginger piece. You will need 1 tablespoon for this recipe.

  • Toast the coconut flakes either in a pan or in the oven, until they get a golden brownish color.

  • In a large saucepan over a medium-high heat, add onion, garlic, and ginger. Stir for 5 minutes, or until softened and fragrant.

  • Add the cumin, coriander, and chili powder. Stir for 1 minute or until fragrant.

  • Add two-thirds of the coconut milk quantity to the saucepan and reserve the remaining third. Add the lentils, stock, and the water and bring to a boil. Stir firmly to remove any bits stuck to the base of the saucepan.

  • Reduce heat to medium and simmer for an hour, stirring occasionally until the lentils are very soft and the soup is thick.

  • Stir in the tomato and half the amount of coriander and green chili.

  • Pour the soup in the bowls and drizzle with the reserved coconut milk. Top with the toasted coconut flakes, and the remaining coriander and green chili.

  • Serve with flatbread.

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