Friday, September 23, 2011

Coconut Lentil Soup (Crockpot Recipe)

We put this on before we left the house and when we came home the wonderful aroma of this full-bodied soup welcomed us. What a treat to come home to. Super simple and super delicious.  Break out the crockpot and give this one a whirl. For a lower fat version use 1/2 soy milk and 1/2 coconut milk.  Coconut milk has enough flavor to allow you to cut it with the soy milk without any problem.  Do remember to wash your lentils very very well.  They seem to need it -- ours seemed very "dusty" for lack of a better word.


1 cup red lentils, washed very well
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
14 ounce can tomatoes
2 carrots, chopped
1-1/2 teaspoon lemon juice
3 cups vegetable broth
1 cup coconut milk

Soften onion and garlic in olive oil. Wash your lentils and wash them some more! Add all the rest of the ingredients except for the coconut milk. Put into your crockpot (about 3-4 quart size) and cook on low for 4-5 hours or on high for 8-10 hours. Add your coconut milk at end of desired cooking time and let it bubble for another 15-20 minutes until heat through. Makes about 6 - 1 cup servings.


  1. This sounds delicious. Lentils and coconut are good friends, that is for sure! The ingredient list is much like that of my favorite dal...which it's about time I make again...

  2. Thanks Zoa. LOVE the pic of your "Carrot Couple"! Put it on my facebook with link to your blog - so cute.