Spicy Lentil Coconut Curry Soup Recipes

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SPICY LENTIL-COCONUT CURRY/SOUP



Spicy Lentil-Coconut Curry/Soup image

This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over recipe #284073. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.

Provided by MN_SpiceHunter

Categories     Curries

Time 1h5m

Yield 3 bowls, 3 serving(s)

Number Of Ingredients 23

1/2 cup lentils
2 cups water
2/3 cup water (for soup version only)
1 teaspoon turmeric
1 teaspoon sea salt
1 tablespoon olive oil
1 pinch asafoetida powder (hing)
1/3 teaspoon cumin seed
1/3 teaspoon mustard seeds
1/3 teaspoon sesame seeds
1/4 teaspoon mild cinnamon
2 dried hot peppers
1 garlic clove, minced
1 cup fennel bulbs, chopped fine or 1 small white onion, chopped
3 medium tomatoes, chopped
1 small jalapeno pepper, cored, seeded and minced fine
2 tablespoons fresh cilantro, chopped or 4 teaspoons dried cilantro
1 tablespoon brown sugar or 1 tablespoon maple syrup
2 tablespoons unsweetened coconut, shredded
1 teaspoon cumin powder
1/2 teaspoon coriander
1/2 teaspoon cayenne
1 teaspoon garam masala

Steps:

  • In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
  • Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
  • Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
  • In a large frying pan or skillet, heat the oil.
  • Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
  • Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
  • Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.

Nutrition Facts : Calories 202.6, Fat 11.5, SaturatedFat 6.1, Sodium 811.1, Carbohydrate 22.5, Fiber 7.3, Sugar 9.4, Protein 5.6

SPICY RED LENTIL COCONUT SOUP



Spicy Red Lentil Coconut Soup image

Make and share this Spicy Red Lentil Coconut Soup recipe from Food.com.

Provided by chia2160

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
2 cups onions, chopped
1 tablespoon ginger, minced
5 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon ground coriander
1 pinch cinnamon
3 cups chicken stock
1 cup dried red lentils
1/2 cup water
1 cup light coconut milk
3 tablespoons Thai basil, chiffonaded
2 tablespoons fresh lime juice
salt and pepper

Steps:

  • heat oil in a large saucepan.
  • add onions, spices and garlic and cook until softened.
  • add lentils, brith, and water and bring to a boil.
  • cover, reduce heat, and simmer 30 minutes or until lentils are tender.
  • remove from heat and let it stand for 5 minutes.
  • with an immersion blender puree soup until it's smooth.
  • (this can also be done in a blender, in batches).
  • stir in coconut milk and remaining ingredients.
  • serve.

Nutrition Facts : Calories 445.2, Fat 18.4, SaturatedFat 12.7, Cholesterol 5.4, Sodium 302.6, Carbohydrate 52.7, Fiber 17.9, Sugar 12, Protein 20.2

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