What2Eat
Lentil & Coconut Milk Soup Recipe
ContinentalDinnerVegetarian

Lentil & Coconut Milk Soup Recipe

A vegetarian Continental recipe with masoor dal (whole), coconut milk, extra virgin olive oil. Ready in 50 min, serves 4.

Curated byLucas Dubois🇫🇷

Calories
725kcal
Estimated Cost
₹375-525
Carbs78g
Protein38g
Fats29g
Servings Scaler
4

Instructions

18 steps
  1. 1

    To begin making the Lentil And Coconut Milk Soup Recipe, soak lentils/dal in water for 1 hour

    coconut milk(250 ml)
  2. 2

    In a large sauce pan add 1 teaspoon oil

  3. 3

    Add chopped garlic

    onion - finely chopped(1)cloves garlic - minced(3)carrot (gajjar) - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)tomatoes - blanched and chopped(2)green chilli - finely chopped(1)
  4. 4

    Once the garlic starts to brown, add chopped onions and allow it to cook until it is transparent

    onion - finely chopped(1)cloves garlic - minced(3)carrot (gajjar) - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)tomatoes - blanched and chopped(2)green chilli - finely chopped(1)
  5. 5

    Once the onions have softened, add the tomatoes, carrots, bell pepper and saute for about 5 to 6 minutes until you get a roasted aroma

    onion - finely chopped(1)carrot (gajjar) - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)tomatoes - blanched and chopped(2)salt and pepper
  6. 6

    At this stage add the soaked lentils, turmeric powder, cumin powder, green chili and salt

    turmeric powder (haldi)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)green chilli - finely chopped(1)salt and pepper
  7. 7

    Give it a good stir

  8. 8

    Add 2 cups of water and bring the lentil soup to a brisk boil

  9. 9

    Once the lentils comes to a brisk boil, turn the heat to low, cover the pan and cook the lentils until done

  10. 10

    Once the lentil is cooked through, add coconut milk

    coconut milk(250 ml)kabuli chana (white chickpeas) - cooked(1/2 cup)
  11. 11

    Add water to get the desired consistency

  12. 12

    Check the salt and adjust to suit your taste

    salt and pepper
  13. 13

    Let it cook on low heat for 5 minutes and stir in the chopped coriander leaves

    onion - finely chopped(1)carrot (gajjar) - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)tomatoes - blanched and chopped(2)green chilli - finely chopped(1)coriander (dhania) leaves - small bunch
  14. 14

    Turn off the heat

  15. 15

    For crispy Chickpea topping: In a small pan add oil and add cooked chickpea, some cumin powder and little salt

    turmeric powder (haldi)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)salt and peppercoriander (dhania) leaves - small bunchkabuli chana (white chickpeas) - cooked(1/2 cup)
  16. 16

    Fry till chickpeas feels slightly crispy

  17. 17

    Pour the fried chickpeas over the Lentil and Coconut Milk Soup

    coconut milk(250 ml)
  18. 18

    Serve the Lentil And Coconut Milk Soup along with a Crusty Garlic Bread and enjoy this soup with friends and family

    coconut milk(250 ml)cloves garlic - minced(3)

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