Spicy Lentil-Coconut Curry/Soup Recipe

Name: Spicy Lentil-Coconut Curry/Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup lentils; 2 cups water; ⅔ cup water (for soup version only); 1 teaspoon turmeric; 1 teaspoon sea salt; 1 tablespoon olive oil; 1 pinch asafetida powder (hing); ⅓ teaspoon cumin seed; ⅓ teaspoon mustard seeds; ⅓ teaspoon sesame seeds; ¼ teaspoon mild cinnamon; 2 dried hot peppers; 1 garlic clove, minced; 1 cup fennel bulbs, chopped fine or 1 small white onion, chopped; 3 medium tomatoes, chopped; 1 small jalapeno pepper, cored, seeded and minced fine; 2 tablespoons fresh cilantro, chopped or 4 teaspoons dried cilantro; 1 tablespoon brown sugar or 1 tablespoon maple syrup; 2 tablespoons unsweetened coconut, shredded; 1 teaspoon cumin powder; ½ teaspoon coriander; ½ teaspoon cayenne; 1 teaspoon garam masala

Servings: persons

½ cup lentils
2 cups water
⅔ cup water (for soup version only)
1 teaspoon turmeric
1 teaspoon sea salt
1 tablespoon olive oil
1 pinch asafetida powder (hing)
⅓ teaspoon cumin seed
⅓ teaspoon mustard seeds
⅓ teaspoon sesame seeds
¼ teaspoon mild cinnamon
2 dried hot peppers
1 garlic clove, minced
1 cup fennel bulbs, chopped fine or 1 small white onion, chopped
3 medium tomatoes, chopped
1 small jalapeno pepper, cored, seeded and minced fine
2 tablespoons fresh cilantro, chopped or 4 teaspoons dried cilantro
1 tablespoon brown sugar or 1 tablespoon maple syrup
2 tablespoons unsweetened coconut, shredded
1 teaspoon cumin powder
½ teaspoon coriander
½ teaspoon cayenne
1 teaspoon garam masala

1
In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft.
2
Remove from heat.
3
Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor.
4
Blitz 10-15 seconds or until fairly smooth.
5
Return to saucepan.
6
Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala.
7
Stir well.
8
Cover and set aside.
9
In a large frying pan or skillet, heat the oil.
10
Add hing, seed mixture and hot red peppers.
11
Saute until the seeds begin to pop.
12
This will only take a few seconds!
13
Add the fennel, garlic and jalapeno, saute until halfway to soft.
14
Add tomatoes, continue sauteing until fennel is soft and tomatoes are hot and beginning to lose their shape.
15
Remove from heat.
16
Add fennel/tomato mixture to lentil mixture in saucepan.
17
Stir well.
18
For soup, add the extra 2/3 cup water.
19
Cover and cook on low heat 15 minutes.
20
Remove hot red peppers before serving.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: ½ cup lentils, 2 cups water, ⅔ cup water (for soup version only), 1 teaspoon turmeric, and more.

Yes, Spicy Lentil-Coconut Curry/Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Lentil-Coconut Curry/Soup

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