• 2 c red lentils (rinsed)
  • 2 tbsp tomato paste
  • 2 Anaheim Chilis (seeded and chopped)
  • 1 Hot Green Chili (seeded and chopped)
  • 3 garlic cloves (minced)
  • 1 onion (chopped)
  • 1 tbsp fresh ginger (minced)
  • 1/2 tsp cumin seeds
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp corriander seeds
  • 15 oz coconut milk
  • 3 tbsp olive oil
  • 9 c water
  • lime juice
  • 1/2 tsp sea salt (or to taste)
  • 1 tsp dry basil or 15 chopped fresh leaves
Lentil Coconut Soup

This is a soup of many infleunces. It is tough to try to catagorize the flavors and ingredients. The coconut and basil combination hint at a Thai flavor while the lentils and tomato paste are from a whole different group. Either way, this soup is excellent. It contains no broth which can be a plus for MSG sensitive people who have not yet found a good broth without MSG.

Everyone has heard the song about putting the lime in the coconut and shaking it up. That idea applies to more than cocktails! Even if you are not a lime fan, don't skip it here. You'll just be short changing yourself the full flavor of this soup.

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  1. Put the lentils and water in your soup pot and bring to a boil. Boil for 5 minutes and then reduce heat and add the tomato paste. Simmer for the next 10-15 minutes.

  2. In a frying pan heat the oil and fry the onion, ginger and cumin seeds for 5 minutes or so. Add the chili and garlic to the pan and cook for 3 more minutes or so before adding the contents of the frying pan to the soup.

  3. Cover and cook for 15 minutes or until the lentils soften and start to disintegrate.

  4. Remove from heat and add salt, basil, pepper and the coconut milk to the soup. Stir and let the soup sit covered for 5 minutes.

  5. After ladeling the soup into serving bowls, stir in a splash of lime juice.

This recipe was last updated: 03-25-2006