Coconut Lentil Soup

From: Food Snob in Israel

On Jun 12, 2007

This was TOO thick to be a soup. I needed to thin it out with copious amounts of coconut milk (an additional cup) and about a half a cup of water. I added about two tablespoons of cocanut flakes (non sweetened) and it gave it a bit of texture and body, which was nice, and I also left a few chunks of lentil to give it a kick. I agree that candied ginger (something sweet on top) would have made a pleasant addition. So would some sour cream, perhaps. Maybe even a sprinkling of dill. Though I worry about adding more "tang". While I liked the creaminess and the sensory experience of the flavor, I did feel that there were too many competing main flavors. The tomato was just so strong. So was the garlic. The ginger was weakened, which is why I would like to see it highlighted with some candied schreded ginger as a garnish. But it was TOO complex. The coconut was also overpowering and may have been giving it (in combo with the tomato or maybe tumeric) a "tangy" taste that was almost pungent. Maybe I should have just thinned it out with water alone. But the texture was smooth and soft...and I liked that. My husband on the other hand took three bites and wouldn't eat anymore. And of course the two year old got wind of this and refused to even try it, even though I managed to get through my entire bowl...but I had to go slowly because this was SO hardy and so filling and I probably will thin it out more with water before I can eat another bowl. I like multicultural foods and I like some spice and Indian foods and this sort of thing...but this just didn't do it for me. It didn't work. There are WAY better tumeric/coconut milk combinations out there. edited to add...I reheated the left overs, thinking better to giveit one more shot than to throw it all away but used TONS of water (to equal a more acceptable consistancy) and reheated the watered down version and have now given it a 3 star rating, though it could almost be a 4 now. Very good with a TON of plain water added into the mix. I will definately make this again. Even the two year old gobbled some down after it was watered down significantly.

From: Resilient

On Jul 9, 2006

I cannot add more insightful information about this soup that wasn't already covered by the reviewers before me. I will, however, say that I whole heartedly second every word they've written about it. It was a delight to cook and eat!

From: Valeria

On May 1, 2006

This is a very satisfying soup. Both filling and delicious! It makes a great packed lunch on it's own or with bread.

From: tigerduck

On Sep 15, 2005

I picked stormylee in pick a chef in autumn 2005 and this is the first recipe I made and I'm so glad I gave this a try. This is such a delicious soup! The red lentils, tomatoes and coconut milk complement each other beautifully and the turmeric gives it such a bright colour. The result is a lovely, beautiful, creamy soup. It can be eaten on its own or served as a first course at a dinner party. I wouldn't recommend to change or add anything, as it is just perfect as it is. There are so many reasons that speak for this soup: the taste is great, it's quick to make, it's quite cheap (coconut milk and red lentils may be much cheaper in an Asian store than in a supermarket) and it mainly uses storecupboard ingredients (you can freeze the ginger). I can highly recommend this soup and I will make it again (and again) for sure! Thank you stormylee for posting this recipe. It's a keeper!