Saturday 25 November 2017

Red Lentil, Red Pepper and Coconut Soup

Catherine Fulvio

This soup is one of the most popular soups that we serve to our guests at Ballyknocken House. It's hearty and the flavours are well balanced. Red lentils are also inexpensive and easy to use, so we should make more use of them. Serves four.

you will need

Sunflower oil

1 onion, finely chopped

2 celery stalks, finely sliced

1½ red chillies, deseeded and finely chopped

2cm fresh ginger, grated

½ tsp ground cumin

2 red peppers, deseeded and diced

100g red lentils

1 x 400ml tin coconut milk

400ml vegetable stock, plus extra to thin the soup if required

Salt and freshly ground black pepper

Toasted desiccated coconut, to serve


Heat a large saucepan over a high heat. Add the oil, onion and celery, reduce the heat to low and sauté for seven to eight minutes, until soft.

Add the chillies, ginger and cumin and cook for one minute more.

Add the peppers, lentils, coconut milk and stock and stir to mix. Continue to cook for about 10 minutes, until the peppers are soft.

Remove from the heat and allow to cool slightly. Using a hand blender, purée the soup until smooth. Season to taste and reheat.

Sprinkle the toasted coconut over the soup to serve.

Tip: If you aren't a big fan of coconut milk, use half milk and half cream instead.

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