Soups
Soupe de Lentilles au Coco
Ingredients
- - red split lentils: 200 g (1 cup)
- - coconut milk: 400 ml (1 3/4 cups)
- - vegetable stock or water: 600 ml (2 1/2 cups)
- - onion, chopped: 1 medium (1 medium)
- - garlic, minced: 2 cloves (2 cloves)
- - fresh ginger, grated: 1 tsp (1 tsp)
- - ground turmeric: 1/2 tsp (1/2 tsp)
- - vegetable oil: 2 tbsp (2 tbsp)
- - salt: 1 tsp (1 tsp)
- - lemon, juiced: 1/2 (1/2)
Method
- Rinse the lentils under cold water until the water runs mostly clear.
- Heat the oil in a large saucepan and soften the onion, garlic and ginger for 4-5 minutes.
- Stir in the turmeric and cook for 30 seconds until fragrant.
- Add the lentils, stock and coconut milk, and bring to a gentle simmer.
- Cook uncovered for 20-25 minutes, stirring occasionally, until the lentils are soft and the soup has thickened.
- Season with salt and a squeeze of lemon juice before serving.
Introduction: A gently spiced lentil soup enriched with coconut milk, this dish shows the coconut-heavy leanings of Comorian cooking even in its simplest, most everyday meals.
Cultural Background: A gently spiced lentil soup enriched with coconut milk, this dish shows the coconut-heavy leanings of Comorian cooking even in its simplest, most everyday meals. It's warming, filling and easy to make on a weeknight.
Tips: Stir occasionally near the end of cooking — lentils can catch and stick to the base of the pot. Thin the soup with a little extra stock if it thickens more than you'd like on standing.
Variations: Add a handful of chopped spinach in the last 5 minutes for extra greens. A pinch of chilli flakes adds gentle heat for those who prefer it spicier. This recipe does not have a distinct vegetarian/vegan conversion beyond the dietary tags listed above; no authentic substitution was forced.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock to loosen if needed. Nutrition (per serving, approximate) Calories: 270 kcal | Protein: 11 g | Carbohydrates: 28 g | Fat: 14 g
FAQs
Q: Can I use a different type of lentil?
A: Yes, brown or green lentils work too, though they'll need a slightly longer simmer, around 30-35 minutes.
Q: Is this soup naturally vegan?
A: Yes — as written, it contains no animal products at all.