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🇫🇷
- 1
To begin making the Lentil And Coconut Milk Soup Recipe, soak lentils/dal in water for 1 hour
coconut milk(250 ml) - 2
In a large sauce pan add 1 teaspoon oil
- 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
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
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
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
Give it a good stir
- 8
Add 2 cups of water and bring the lentil soup to a brisk boil
- 9
Once the lentils comes to a brisk boil, turn the heat to low, cover the pan and cook the lentils until done
- 10
Once the lentil is cooked through, add coconut milk
coconut milk(250 ml)kabuli chana (white chickpeas) - cooked(1/2 cup) - 11
Add water to get the desired consistency
- 12
Check the salt and adjust to suit your taste
salt and pepper - 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
Turn off the heat
- 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
Fry till chickpeas feels slightly crispy
- 17
Pour the fried chickpeas over the Lentil and Coconut Milk Soup
coconut milk(250 ml) - 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)
Nutrition Facts
Per serving
Rate this recipe
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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🇫🇷
Directions
18 steps- 1
To begin making the Lentil And Coconut Milk Soup Recipe, soak lentils/dal in water for 1 hour
coconut milk(250 ml) - 2
In a large sauce pan add 1 teaspoon oil
- 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
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
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
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
Give it a good stir
- 8
Add 2 cups of water and bring the lentil soup to a brisk boil
- 9
Once the lentils comes to a brisk boil, turn the heat to low, cover the pan and cook the lentils until done
- 10
Once the lentil is cooked through, add coconut milk
coconut milk(250 ml)kabuli chana (white chickpeas) - cooked(1/2 cup) - 11
Add water to get the desired consistency
- 12
Check the salt and adjust to suit your taste
salt and pepper - 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
Turn off the heat
- 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
Fry till chickpeas feels slightly crispy
- 17
Pour the fried chickpeas over the Lentil and Coconut Milk Soup
coconut milk(250 ml) - 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)
About this recipe
A vegetarian Continental recipe with masoor dal (whole), coconut milk, extra virgin olive oil. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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