Lentils are a favorite at our house.  They’re so versatile and good for you too.  They are packed with protein, dietary fiber and potassium. This recipe is delicious.  Its creamy and satisfying. This dish is definitely one of my favorites.  Enjoy and have a great rest of the week!

Coconut Lentil Soup 

  • 1 onion, chopped
  • 1 1/2 cups lentils of your choice (I prefer to use red lentils)
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 teaspoons minced garlic
  • 1 12 ounce can coconut milk
  • 4-5 cups water or vegetable stock
  • 1 1/2 tablespoons cumin seeds
  • 1 tablespoon coriander seeds
  • 1 small bunch fresh cilantro, chopped
  • zest of 1 lemon
  • juice of 2 lemons
  • 1/2-1 teaspoon crushed red pepper flakes (optional)

Toast cumin and cilantro seeds in a dry pot on medium heat for about 2-2 1/2 minutes.  Add olive oil and onion. Stir frequently and cook until onions are golden brown.  Add lentils, water or vegetable stock, coconut milk, garlic, butter, salt, red pepper flakes(if using) and black pepper.  Stir well, put on low heat, cover and cook until lentils are soft (the red lentils usually take about 30-35 minutes to soften).  You may want to add some water if the lentils seem to thick.  Add lemon zest, lemon juice, and chopped cilantro. Remove from heat and serve. Enjoy!