Lentil and Coconut Soup
I am a long-time subscriber to Delicious magazine, but have to admit that I have a tendency to drool over the pictures, write out a list of recipes I’d like to try, and then put the magazine on the shelf – never to be touched again. However, I’m getting a little bored with my lazy meat and steamed vegetable meals that we’ve been having lately, and would like to add a few new recipes to my repertoire. Maybe even get some value out of all these magazines!
I started with the Tuesday Night Cooking section – quick dishes designed for the busy mid-week. Lentil and coconut soup caught my eye in the July edition (Issue 95, page 106) since I bought a big packet of red lentils a while back, and have no idea what to do with them.
Here’s the recipe:
450g bacon rashers, cut into 1cm strips
1 tablespoon olive oil
2 leeks (white part only), sliced
4 garlic cloves, crushed or finely chopped
2 teaspoons dried chilli flakes (I only used 1 since I was serving this to a toddler!)
1 cup red lentils, rinsed and drained
4 cups chicken stock
400g can coconut milk (I used coconut cream as it was what I had in the cupboard)
Juice of 1 lime
Coriander (cilantro) leaves, to serve
- Heat a large saucepan over medium heat and cook the bacon for 4-6 minutes until golden. Remove bacon from pan and drain on paper towel.
- Heat olive oil in the same saucepan over medium-low heat. Add the leek and garlic, cook for 2-3 minutes until softened. Stir in the chilli flakes and lentils.
- Add the stock and coconut milk, and simmer for 15 minutes or until the lentils are tender. Remove from heat and stire through bacon.
- Add lime juice and divide amongst serving bowls. Garnish with coriander (cilantro) leaves.
Serves 6. I served it as a main course with toast (although some Roti or other Asian-style flat-bread would have suited the dish better!). This was such a tasty dish compared to what we’ve been eating lately. I love the South-East Asian flavours of coconut and chilli, and the lentils and bacon made it quite a hearty dish. This one is definitely going to be cooked again!
I had a chuckle as I do exactly the same with cooking mags and books. I HAVE to own them but cook from them… never!
Going to try this one. x
That looks good! It is going on next weeks menu.
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Lovely recipe! Stopping by from SITS – have a greta day 🙂
This sounds delicious. I love Indian lentil soups and the addition of coconut milk I bet is yummy!
I have a recipe for red lentils with coconut milk and lime which I haven’t thought about in a long time–I’d better make it!
Thanks for posting this recipe and for the comment on my blog;) I’m definitely keeping this in my fall/winter soup rotation.
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