Creamy red lentil soup with coconut milk

When you have more than one member in your family cooking is always about compromises. I have two soups I make most often – one of them my husband favorite (red lentil-tomato) and second one likes to my girls (green pea-broccoli). Baby boy is happy with all the food I give him so far (minus sweet potato). So this time I tried to compromise a bit with red lentil soup my girls usually don’t eat or eat with very long faces – so I didn’t add any ginger and made it creamier with coconut milk. And everybody pretty much loved it (minus attitude). It was still spicy but same time sweet and creamy and smooth. And it was even better next day. So I’ll use bigger pot next time.

  • 1 Tbsp of coconut oil
  • 3 onions
  • 3 carrots
  • 3 cloves of garlic
  • 1/4 tsp of paprika powder
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 300g of red lentils
  • 1l hot water
  • 1 bouillon cube
  • 500g of roughly chopped tomatoes or 1 can of crushed tomatoes
  • salt and pepper to your taste

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  1. First I chopped and sauteed onions, garlic and carrot in coconut oil until onion was transparent and soft (3-5 minutes).
  2. Then I added spices, gave it a good stir and then added lentils and water.
  3. Let it simmer until lentils are almost soft
  4. Add tomatoes, bouillon cube and salt/pepper and let it simmer for another 10 minutes
  5. Add coconut milk and puree everything until nice and creamy

IMG_2530

Husband: 9 (ginger!)

Girls: 5 and 6 (it is good, but still a puree soup with lentils in it)

Toddler: 10 (I should have filmed it – he was covered with soup and loving it)

Here he is “helping” me with tomatoes

IMG_2518

 

 

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