My main change involves the ironing out of a few procedural wrinkles. Rather than frying things twice (first onions and garlic, later spices) as called for in the original recipe, I make this according to the Indian technique of cooking the lentils until soft, then frying all the aromatics and stirring them into the soup towards the end. It not only saves time, it allows you to get away with half the butter or oil (which I usually make up for by dumping in the entire can of coconut milk), and it really makes the flavors sing. I also add some fresh greens if I have any on hand, though the soup is plenty fantastic without them too.
1 cup (250ml) coconut milk, or to taste (I normally use a whole 14oz/400ml can which makes a slightly richer soup)
Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme.
While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and optional greens too. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Add salt and pepper to taste.
It is been freezing here in Venice too, so windy! Perfect weather to stay in a bake or make soup! I love lentil coconut soup, it is truly one of my favorite comfort food. This version full of spices is truly intriguing and I would surely try it next time I feel like having a bowl!
Thank you very much for this recipe! Neighbours used to bring us some and my husband says it is his favourite. Now I can make it too. Wonderful!!!
My favorite meal on a cold day is brie-stuffed bacon cheese burgers with thick-cut homemade fries and a dark beer (Black Butte Porter, to be exact). We make them slider-sized. Maybe not the healthiest, but we could use the extra calories on a cold day here in Alaska. The meatballs in lemon sauce and the pita casserole were both hits for ME dinner and movie night. I am looking forward to incorporating the lemon sauce with crab cakes or salmon, and the pomegranate molasses I think would be great on roasted duck. Thank you as always for the inspiration! Speaking of warm places, your web site is a very cozy place to spend part of a cold, blustery day. Cheers!
I did not grow up in a truly Mediterranean climate: Milan has more than its fare share of cold (AND damp!) weather in winter. Yet, nothing taught me a lesson or two about cold as much as a German winter. I don't miss it, but it did make me appreciate even more German heating and insulation, and yes, the power of soups.
I have had some organic green lentils in my pantry waiting for the perfect use….they are simmering right now, can't wait to try this soup for lunch…even though its 52 degrees here in February in New Jersey.
Delicious! Nothing is better than soup, scratch that, coconut based soups on a cold day! I need to make your soup soon!
There's not much that beats the curry spices when it comes to warming up. I love a curry as well when cold and let's admit it's nearly the same deal
Lovely, creamy and perfect for winter weather!! Lentils are a favorite for Indian meals and the flavors add up real well in your dish
Made my own variation of this soup today, with wood sorrel added for bite. The coconut milk is an interesting change for me as I usually make Middle Eastern lentil soup with lots of lemon juice and herbs,
Since I've got that recipe recommended by my friend couple months ago, it's one of the top favorites in my family. We make it at least twice a month. I'm guessing it might be best the next day, but unfortunatelly no matter how much I make , there is never left overs:D Thank you!
FAQs
What I would suggest are the following ways to spice them up:
- add hot sauce and/or vegetables.
- don't add salt, the soup has already been bathed in salt.
- add white rice to the soup and drain some of the soupy stuff.
- add oregano, cumin, or any other spice you enjoy but don't overdo it.
Why does my lentil soup taste bland? Lentils have a relatively mild taste and take well to seasonings. To avoid a bland lentil soup, use a flavorful broth—whether that's homemade or store-bought chicken or vegetable broth. The other key is building flavor.
Do I need to rinse lentils before making soup? ›
Rinse. On occasion, you'll find small rocks or debris mixed in with dried lentils. To avoid eating them, rinse the lentils in a fine mesh sieve and pick them over before you cook them.
How to make lentil soup Jamie Oliver? ›
Heat the oil in a large pan on a medium heat, add the garlic, carrots and bouillon powder (see below), then fry gently for 5 minutes, or until softened, stirring regularly. Add the lentils, then pour in 1 litre of water and bring to the boil, stirring occasionally.
How do you spice up bland soup? ›
How can I make bland vegetable soup taste better? Depending on your taste pallet, you can boost your soup in a variety of directions. Onion powder, garlic powder, garlic salt, Italian seasonings, Mexican seasonings (or any other cultures). Don't overcook your vegetables, either.
What can I add to my soup to make it more flavorful? ›
You can also go with more heat and spices. "Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on.
Why does my stomach hurt after eating lentil soup? ›
Another reason that lentils are known for causing gas and bloating is because they are high in what's called raffinose. Raffinose family oligosaccharides (RFO) are known to cause stomach discomfort and bloating because the human body lacks the enzyme required to break them down within the digestive tract.
What makes lentils taste better? ›
Think more like you're cooking pasta- you just need significantly more water than lentils. You can also use broth instead of adding an extra layer of flavor. I like adding a bay leaf, an onion cut in half, and a clove of garlic to add flavor to the lentils.
Why do I feel nauseous after lentil soup? ›
Lentils are frequently cooked with strong spices, which can cause indigestion in some people. Lentils are a good source of potassium, however, too many lentils in the diet can cause hyperkalemia (symptoms may include vomiting, fatigue, irregular heartbeat and difficulty breathing) in people with poor kidney function.
Which color lentils are best for soup? ›
With their hues ranging from yellow to orange to red, red lentils make the perfect velvety base for soups, curries, and dals. These lentils may lose their shape during cooking, but they offer a delicate texture and slightly sweet flavor.
While vegetarian lentil soup in itself is a complete and filling meal, a salad and/or bread would make for a classic combo.
- Bread or Pita. A must with soup to dip and mop.
- Salad. Try this soup with a side of Warm Brussels Salad, Roasted Broccoli Salad, or Arugula Goat Cheese Salad.
- Roasted Veggies. ...
- Meatballs.
While it seems like an unnecessary step, don't skip rinsing your lentils and sifting through them before cooking to remove any stones or debris. It is rare to find stones, but it does happen.
Can you overcook lentil soup? ›
Mushy, overcooked lentils are far from tasty. Cooking them at a rapid simmer can lead to them splitting their skins from the pressure and thus lead to mushy results. Follow this tip: Trust that a gentle simmer will cook the lentils perfectly.
What is the white foam on lentil soup? ›
That means the foam will typically appear when making meat-based broths and, to a lesser degree, soups made from high-protein vegetables such as chickpeas and lentils. When those coagulated proteins cluster together, they can create air pockets, which is what causes the “sudsy bubbles,” says Trout.
How do you thicken homemade lentil soup? ›
You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.
How to make canned lentils taste good? ›
At the very least, add some salt and pepper to your canned lentils after draining, but they're even tastier with a bright squeeze of lemon juice to lift them up. A bit of chopped onion or pepper goes a long way. If pressed for time, stir some salsa into your lentils or top with a flavorful southern chow-chow.
How to spice up Campbell's soup? ›
Spice Up Your Life
Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.
Is lentil soup good for your stomach? ›
Support your digestive system
Lentils are rich in a type of fiber that helps your digestive system work as it should and fuels good bacteria in your gut. Fiber may also help reduce the risk of colorectal cancer. “Fiber plays an important role in regulating our bowels and protecting the immune system,” says Homan.
