Recipe from inmamaskitchen.com

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Fresh Coconut & Lentil Soup

  • 1 1/2 cups red lentils
  • 2 1/2 cups water
  • 1/2 red onion, finely chopped
  • 1 - 2 cloves garlic, finely chopped (to taste)
  • 1/2 inch piece fresh ginger root, finely chopped
  • 1/2 cup fresh shredded coconut      
  • 3/4  cup soy milk
  • 1 tablespoon curry powder
  • 1 teaspoon freshly milled black pepper, or to taste
  • Salt to taste
 

Method

Put the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 - 40 minutes, or until lentils are tender. 

Put coconut shreds and soy milk in a blender, and blend until smooth and thick. Stir into the lentil mixture. Season with curry and pepper. Continue  cooking 10 to 15 minutes. ( If too thick for your personal taste, whisk in more soy milk, NOT water.)  Taste for seasoning. This soup is excellent when salt-free, but that is personal taste alone.

Contributor:  pat ciesla

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