it was really delish....i wasn't expecting the lentils to change color so dramatically though.....i wanted the soup to be that orange hue
Spiced Coconut-Red Lentil Soup
chef3192 Posted: 03/16/09
nilofer Posted: 12/23/08
I make lentils (daal) and rice regularly, but had never tried it with coconut milk in soup form. Very flavorful, and different tasting even though I use most of the same ingredients in the dishes I prepare. The only reason I'm not giving it a five star rating is because I'm not sure what to serve it with - naan is fine, but I'd like something that will make it more of a complete meal. I may try the lentil rice cakes without the salsa in the oct 2008 issue.
evandam Posted: 01/12/09
I added soy sauce instead of salt as well as a little fish sauce. With those modifications I would rate it a 4 to 5 star; as written it's a 3. Will definitely make this again, probably omitting the basil since I don't think it made much difference.
EllenDeller Posted: 01/06/09
I am holding back 5 stars because I needed to add more flavor to what otherwise might have been a bit bland. Before adding coconut milk, I stirred in 2 TB of Indian ginger chutney and a good dollop of Dinosaur Chipotle Garlic hot sauce. After those additions, it was great! Smooth, silky, very filling. Made a great lunch with a pear salad.
bibliomaniagirl Posted: 11/29/08
This is a great soup recipe! It comes together very fast and is a good source of veggie protein. I served it with garlic naan. I also used an immersion blender which cut down on time.
emilyr Posted: 11/10/09
I thought this was a very flavorful soup, and will definitely add it to my soup collection. Two things I'd tweak: the basil doesn't really add anything, so I'd probably only use it if I had an abundance laying around; also, I'd only puree half the soup, as I like a little texture to my bean soups.
TabernacleMAC Posted: 03/13/09
Soothing but light, this soup's flavor mingle lightly on the tongue and have a subtle richness.
ahewisonsmith Posted: 04/07/09
Love, love, love this soup....make it all the time, for company, and just for us. Wouldn't change a thing. I often don't bother pureeing it.
tara31 Posted: 08/09/09
I used green lentils, which I already had, and no-chicken broth to make a vegetarian soup. The imulsion blender is a must for this recipe, as it blends the flavors beautifully. Even better the next day!
cbording Posted: 07/25/09
Great basic recipe with excellent flavour and smooth consistency. I added more coriander, ground tumeric, sweet mango chutney, fish sauce, soy sauce, chopped, fresh cilantro and a little shredded coconut, and served it with chili marinated, grilled king prawns and papadums sprinkled with caraway seeds.
healyourself Posted: 10/31/12
I tried this recipe tonight and it came out great. The only thing I did differently is that instead of using cumin, coriander, cinnamon, and lime juice, I used a pre-mixed yellow curry paste that I purchased from an Asian market. The paste contains coriander seed, cinnamon, cumin, kaffir lime peel, and other ingredients. I also had to use a bit more salt but I used sea salt which tends to be less salty than iodized salt. Also, I didn't have any chicken broth, so I just used water. At any rate, it came out absolutely delicious. The coconut milk gives it a great flavor.
stimply Posted: 01/18/13
Disappointed by this. Maybe winter isn't the best time to make this. It felt too light. There wasn't much body to it. We ended up adding quinoa to give it more substance. Guess I prefer dals over a red lentil soup.