As you can imagine, I had hoped that winter would be on its way out by our return from Europe last week. Sadly, it wasn’t so. Temperatures, although slightly warmer were still not showing signs of spring. And Facebook was of no help, throwing into my face, a year that the crocus’ were out and the lily of the valley was growing in thickly. No, spring has not sprung — that damn groundhog lied, again.
During these colder days, I like to eat soup so I’ve been creating new flavours since our return. I cobbled together a version of this recipe just before we left and JT liked it so much he asked for it upon our return so I got out my measuring tools and recreated this tasty dish for posterity. To me, lentils have always been paired with warm South Asian spices, more like curries, which we adore but I wanted something different. This soup comes together quickly and is thick and luscious enough to make a meal on its own. It has some nice comforting flavours of roasted garlic and cumin with a beautiful fresh hint of kaffir lime leaves and coconut. I didn’t have time to source fresh Kaffir lime leaves so I used the dry stuff, if you use fresh, you may wish to cut it back a bit, they are meant to be a background note. The lentils purée up creamy and smooth and make a gorgeous luxurious soup. I will serve this at an upcoming dinner party, I know it will be a hit.
Thai Inspired Lentil Coconut Soup
A KitchenInspirations Original Recipe
Makes about 1.25 L soup
Ingredients:
- 15 mL coconut oil
- 130 g sweet onion, chopped
- 15 mL puréed, roasted garlic
- 5 mL cumin
- 8 kaffir lime leaves (mine were dried)
- 300 g red lentils, rinsed and picked through
- 1 L chicken stock, or vegetable stock
- 250 mL coconut milk
- salt, to taste
Directions:
- Heat the coconut oil in a Medium Dutch oven. Sauté the onions until translucent. Add the roasted garlic and stir until fragrant.
- Add the lentils and stir to coat. Dust with the cumin and cook until fragrant.
- Add the kaffir lime leaves and the chicken stock and cook until lentils are soft. Remove the kaffir lime leaves.
- You can run an immersion blender through the soup, leaving a few chunks for texture or entirely creamy or you may leave it soupy.
- Garnish with toasted coconut.
Notes:
- I usually remove 250-500 mL of the chunky soup and purée the remainder until smooth and creamy and then I add back the chunky bits for texture.
- Lentils generally thicken as they sit so you may wish to add a bit more stock or coconut milk depending on your preference for the thickness and how long it sits before serving.
- America’s Test Kitchen recently mentioned that a sprinkle of baking soda on onions as you sauté them will reduce their acidity and make them caramelize quicker. I have been using this technique since I saw it.
- When I prepped for Anjum Anand, she had me toast the cumin quite a bit, but for me, toasting until fragrant is enough.
I am always looking for new combinations in soups and this recipe sounds perfect.
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Thanks for your comment, I hope you enjoy it.
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I love coconut anything! Such a unique sounding soup but I know that I’d like it because I like all the ingredients! 😀
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That’s very sweet, thank you. We loved it and it came together so very easily.
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Yeah, the groundhog where we down here has pretty much been a liar, too. Although we’re finally seen somewhat warmer weather. Still soup season, though, and this looks amazing. Thanks!
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Thank John, nice to know that we weren’t the only ones fooled by the damn groundhog.
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It sounds warming and perfect for our present cold and windy weather! I made a huge portion of Indian lentil stew a week ago and have been eating it to warm myself up. I’ve never thought of cooking lentils the Thai way. What a clever idea!
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Thank you kindly Sissi, it’s equally as good as the Indian version.
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PS a nice Thai cooking technique is to use the coconut oil that floats on top of the coconut milk (if you don’t shake) to sauté the onions.
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It definitely is a nice bonus from a can of coconut milk.
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This looks great and I love the simplicity. I keep frozen lime leaves in my freezer, which are almost as good as fresh. It may also be nice to make it even more Thai and add chillies, galangal, lemongrass…
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Hi Stefan, another blogging friend in Geneva (Sissi) also keeps fresh leaves in the freezer. Sadly, when I see fresh, it’s not really top of mind so I forget to buy and do the same. Those additional Thai ingredients would certainly bump up the Thai flavours, and as it turns out, I do have those ingredients in my freezer! Great idea, thanks.
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A new flavor profile for lentils for my palate. Very much appreciated!! GREG
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Thanks Greg, it’s a lovely, rib-sticking soup.
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Sounds super flavourful and creamy – perfect for the frustratingly cold weather we’re having that won’t seem to go away! I’ve never used kafir lime leaves, but have wanted to try a recipe with them – this might be the one!
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I just love the flavour that Kaffir lime leaves impart, it’s limey but not quite. One time, I stored flaked coconut in the same plastic container as my Kaffir Lime Leaves and boy did the Kaffir impart the most amazing flavours to the coconut. Too bad I didn’t have any left over for this recipe.
I hope you try this recipe. I am told that freezing fresh leaves is better than dry.
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LOL, just reread my comment. Time for another cup of tea!
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Besides loving lentils, I’m a fan of Thai flavors! I’d have to make this for lunch as my other half is not so thrilled with either. Perfect for my lunches!!!
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It’s such an easy soup, Liz, that making for one is not a big deal at all. It also freezes well, so if you make a big batch, you can portion it out into single serves and enjoy easily.
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I adore coconut milk! Actually can’t resist anything made with coconut. The soup looks super comforting and full of flavours. A perfect winter warmer!
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Thanks Angie, the coconut milk definitely adds another level of creaminess but it’s the flavour that is out of this world. Very comforting indeed.
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