Comforting red lentil soup with coconut and tomato


Red lentil soup with coconut and tomato

20 min / Serves 3
Vegan, Gluten free

I still remember the first time I heard the word lentil. It was in an old Simpsons episode where the entire family goes over to the Nahasapeemapetilons for dinner and when Homer asks what’s in a dish they answer — chickpeas, lentils, and rice. He then asks what’s in another dish and gets the answer — chickpeas and lentils, try it with rice! Now, aside from the casual dismissal of another country’s (vastly superior) culinary culture with a cheap joke, this was the first time I’d ever heard of lentils. I think I must’ve been 10 or 11. To imagine I’d never heard of, let alone tried, lentils is crazy, because today it’s one of our staple ingredients. 

Anyway, I love lentils, all different kinds (there are probably many that I’m still unaware of). They are tasty, versatile, colorful and very healthy. Perfect as the base of a salad, as a topping on a soup, or my favourite — in a stew. This recipe could be classifed as a stew, but we made it slightly thinner so it now straddles that fine line between a soup and a stew, and I think you’re the only one who can decide which it is.


2 dl red lentils
400 g mutti canned whole tomatoes (1 can)
400 g coconut milk (1 can)
1 clove of garlic
1 small onion
1 red chili
1 tbsp shredded fresh ginger
1 tsp shredded fresh turmeric
1 tbsp cumin seeds

Peel and shred the ginger and turmeric, then peel and chop the garlic and throw into a big saucepan together with the cumin seeds and fry on a medium/high heat in a dash of oil for half a minute.

Then add the chopped chili and onion to the mix and fry until golden brown (make sure to stir often so nothing burns).

Rinse the lentils with water and then toss them into the mix.

Add a water so that the lentils are covered and boil gently for 10min.

Add the coconut milk and the canned tomatoes and let everything simmer for a few minutes more until everything is heated.

Serve immediately and garnish with roasted pumpkin seeds, mint leaves and a dash of left-over coconut milk.