FTC Disclosure: This post contains affiliate links which means if you make a purchase through one of these links, I may earn a small commission on your sale which allows me to cover a portion of the cost of running the Delicious Obsessions site and free content we provide every week. This has no effect on your price and is simply a cost of doing business from the company you purchase from. I only recommend products or services that I have personally tried and love. You can view it like leaving a tip. Thank you for your support!
There is just something about a creamy soup made with coconut milk. I find it warm, nourishing, and very satisfying. One of my favorite soups is my Thai chicken coconut soup, but I wanted to try making something with coconut milk and lentils. For some reason, the combination just seemed inviting. Lentils are a great source of protein and fiber. They are also higher in the B vitamins and folate than other vitamins. They come in a wide variety of colors, from white to green to red to black. They are cheap and keep a very long time, so you can buy in bulk and stock up. I store mine in a glass jar with a tight sealing lid.
While most of the time, you will read that you don't need to soak them, I still always do. They are still a legume and soaking them helps break down the phytic acid and enzyme inhibitors. Soaking also makes them easier to digest, makes their nutrients more easily assimilated, and less likely to cause gastric discomfort.
Delicious Obsessions Trusted Product Recommendations
My affiliate partner, Vitacost, has really good prices on some of the ingredients in this recipe. If you sign up through this link, you’ll get a coupon for $10 off your first purchase from Vitacost, and when your order ships, I’ll get a $10 off coupon for referring you. The cool thing about this program is that you can then refer your family and friends through your own link and YOU can get the $10 coupons too! 🙂
Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it's good to shop around! 🙂
In addition, my affiliate partner, Tropical Traditions, is where I get all of my coconut products from and if you make a purchase from them through any of my links, you will receive a free copy of their Virgin Coconut Oil book, and I will receive a discount coupon for referring you.
Mountain Rose Herbs is where I get all of my herbs and spices. Because of their exceptional products and customer service, I am happy to support them as one of my affiliate partners. I have tried many brands of herbs over the years and keep coming back to Mountain Rose.
Creamy Coconut Lentil Soup
- 1 quart chicken stock (homemade if possible)
- 1 can coconut milk or coconut cream (I love Aroy-D brand for both)
- 1 1/2 cups lentils, soaked
- 1 large sweet onion, chopped
- 1 organic yellow pepper, chopped
- 1 organic orange pepper, chopped
- 1 organic red pepper, chopped
- 4 cups diced tomatoes
- 1 cup crushed tomatoes
- 1 lemon, juiced
- 1 tbsp. garlic crushed
- 1-3 tbsp. fresh ginger, minced
- 1/2 tsp. – 1 tbsp. crushed red chili flakes
- 1 tsp. cumin
- 1 tsp. coriander
- 1/4 tsp. sea salt
- 1 bunch cilantro, chopped
- 2 tbsp. coconut oil
After soaking the lentils, pour off the water and rinse well. In a large pot, add the lentils and cover with about 3 inches of water. Bring to a boil and cook for 30 minutes. Keep an eye on the pot and skim off any grey foam that rises to the top. After the time is up, remove from the heat, pour off the water and rinse again.
In the large pot with the rinsed lentils, add all the chicken stock, coconut milk, coconut oil, onion, and spices to the lentils and bring to a simmer. Cover and reduce heat to low and let simmer for 1 hour, stirring occasionally. Check for seasoning and add the peppers and tomatoes. Adjust the seasoning as needed. Check the lentils for tenderness. They will still be firm. Cover and let the soup continue to cook over very low heat. It usually takes about 3 hours for me, but I am also a mile above sea level, so that makes a big difference. Once the lentils are tender, remove from heat and stir in 3/4 of the bunch of chopped cilantro and lemon juice. Save the rest of the cilantro for serving.
Another method to cook this soup is in the crock pot. Follow the step for cooking the lentils the initial 30 minutes, skimming off the foam, and rinsing again. Then, once that is done, place all of the ingredients in your crock pot and cook on low for 4-8 hours or until the lentils are tender. The amount of time will depend on your crock pot and altitude.
P.S. Did you know that soups and stews are an EXCELLENT source of gelatin if you use homemade stock? Sometimes, I even add a tablespoon or so of gelatin into my bowl of soup for added nutrition. If you want to learn more about gelatin and its benefits for our health, I highly recommend this book, The Gelatin Secret: The Surprising Superfood That Transforms Your Health and Beauty, from my affiliate partner, Sylvie McCracken. This book is packed with incredible information on how gelatin helps all aspects of our health and also features delicious recipes!