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Food & Drink


Have you ever gotten flavor overload? For instance, if you eat many times and the next day all you want consume is something easy? Maybe it’s my personal experience or simply because I have to deal everyday with food however, yesterday I needed something that was, well, for want of an appropriate term, clean. I don’t like using the term clean when it comes to food, because it’s an such it’s a buzzword, however that’s exactly the way it tastes in this golden coconut lentil Soup tasted. It’s easy, bright, light and easy. It’s exactly the kind of thing I needed yesterday.


I’ve prepared lentils using coconut milk many times before but this time, I reduced it into a soup in order to make it lighter. I also ensured that ginger’s spicy flavor made an appearance on the menu. Turmeric adds this soup’s amazing vibrant color and an earthy taste base and the creamy coconut milk keeps these flavors and provides the soup with a body (watery soup is not fun). I decided not to make use of any broth or bouillon to make this soup since I wanted the flavor fresh and clean. However, should you prefer something with more substance, you can replace part of the water with chicken or vegetable broth (I think chicken broth is more suited to blend with the flavor, however vegetable broth is a great option to make the soup vegetarian).


I added a few fun toppings in this soup in order to create more of a meal but they’re totally optional. A small piece of Naan bread is also a nice addition. I found a huge bag of coconut flakes that were not sweetened from the bins of bulk of Whole Foods and toasted them in a pan to give them a nice color and texture. Additionally, I put a little portion of jasmine rice in each bowl, to provide my mouth with more to chew. In addition, lentils are similar to peanut jelly and butter, so you can’t have one without the other.


1 Tbsp olive oil (or coconut oil) ($0.13)

One onion yellow ($0.32)

2 cloves of garlic ($0.16)

One inch of fresh ginger (about 1 Tbsp grated) ($0.13)

Half a teaspoon grounded turmeric ($0.15)

One pinch of crushed red pepper ($0.02)

Three carrots ($0.33)

1/2 lb. yellow or red lentils (about 1 cup) ($1.35)

4 cups of water ($0.00)

1 13.5oz. Can coconut milk ($0.99)

1/2 1 tsp salt (or to your taste) ($0.05)


1/3 cup of large coconut flakes that are unsweetened ($0.16)

1/4 bunch fresh cilantro ($0.10)

2 cups cooked jasmine rice ($0.38)


Incorporate the olive oil in the large pot. Cut the onion into dices, mince the garlic, then grate or chop the ginger (I employ a small holed cheese grater). Saute the onions as well as the garlic and ginger in olive oil at medium-high temperature for about 2 minutes up to the point that they become soft and translucent. While the garlic, onions and ginger are cooking remove and cut the carrots.

Add the red pepper and turmeric into the pot, and cook for another minute. Add the carrots to the pot and sauté for another minute and then add the lentils and the water. Cover the pot, then bring the water to a boil on high temperature, then turn the heat down to a low setting and let it simmer for 20 minutes.

Toast coconut chips as the soup cooks. The coconut flakes are added to an uncooked skillet and set it on a medium heat. The flakes are stirred continuously during the simmer until they’re around 50 percent of the way to golden (1-3 mins). Take the flake off the skillet as soon as they are done to end their toasting.

After 20 minutes, the lentils will be soft and break down. Mix your coconut milk in with the soup. Utilize an immersion blender to take care to blend the soup in small portions until approximately half the soup has been pureed (or the entire soup when you want it to be smooth). Once the soup has been blended, you can add salt, a little bit at each time, until the soup is well-seasoned. I utilized 1.5 teaspoons or 1/2 teaspoon of salt. Adjust your red pepper flake should you wish.

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Joseph M. Kay

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