My husband is not a coconut fan, at least not in savory food. I love it. I don’t make soups with coconut very often so he’ll have something to eat at lunch, but I did today! This is a new one, a bit revised, from a Borders sale book “400 Soups.”

Lentil Coconut Soup
serves 4 generously

1 large onion, chopped
2 sticks celery, chopped
2 carrots, sliced
4 cloves garlic, minced
2 T olive or coconut oil
1/4 – 1/2 t red pepper flakes
1 C French or red lentils
1/2 C brown basmati rice
1 t ground coriander
2 t paprika
1 can whole coconut milk (not light)
juice of 1 lime
a few chopped cilantro leaves or sliced scallions
salt and pepper

Saute the onion and celery in the oil for 2-3 min., add the carrots, pepper flakes and garlic (I chop the carrots and garlic while the other 2 ingredients get soft in the soup pot) and cook for 2-3 min. more. Stir in the spices, the rice and lentils, and 3 C. water or stock, and simmer for 30-40 min., or until rice and lentils are soft. Add the coconut milk and lime juice, heat and serve with a sprinkling of shopped fresh coriander (cilantro) if desired. Sliced scallions are nice if you’re not a cilantro fan.

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