04 November 2008

Red Lentil and Carrot Soup with Coconut

A few years ago I bought the book 125 best Vegetarian Slow Cooker recipes by Judith Finlayson as a way of adding some healthy slow-cooked meals to my repertoire.  Truly, as is so often the case, I have only tried a few recipes from this book as a whole, but one of my favorite soup recipes of all times is in there, Red Lentil and Carrot Soup with Coconut.  To hear the name, some people balk, and it has been a few years since I first tried it so I'm not sure of my motivation in trying it in the first place, but the comment I wrote above the recipe with the date of 11/1/05 was, "Delicious!"  I have a habit of writing the date and any comments above any new recipe I try in a cookbook and "delicious" is a word I reserve for the special few.  I have since made this recipe for a church potluck to rave reviews and made it this past weekend while my parents were visiting.  My father couldn't get enough of it.  I love it because besides from being delicious, it saves me so much time to put all of the ingredients in the slow cooker at the beginning of the day and let it work its magic.  Enjoy, and if you try it, let me know how you like it!

Red Lentil and Carrot Soup with Coconut by Judith Finlayson from 125 best Vegetarian Slow Cooker Recipes

Serves 8 to 10 as a starter, or 4 to 6 as a main course


2 cups red lentils
1 Tbls vegetable oil
2 onions, finely chopped
2 large carrots, peeled, cut in half lengthwise and thinly sliced
4 cloves garlic, minced
2 tsp cumin seeds
2 tsp tumeric
1 tsp salt
1/2 tsp cracked black peppercorns
1 can (28 oz) crushed tomatoes, including juice
6 cups vegetable stock (because it is a vegetarian cookbook, I use chicken stock though)
1 can (14 oz.) coconut milk
1 Tbls. lemon juice
1-2 Thai chilies finiely chopped
Thin slices lemon (optional)
Finely chopped cilantro (optional)

1.  In a colander, rinse lentils thoroughly under cold running water.  Set aside.
2.  In a skillet, heat oil over medium heat.  Add onions and carrots and cook, stirring, until softened, about 5 minutes.  Add garlic, tumeric, cumin seeds, salt and peppercorns and cook stirring, for 1 minute.  Add tomatoes with juice and bring to a boil, breakng up with the back of a spoon.  Stir in reserved lentils and stock.
3.  Transfer mixture to slow cooker stoneware.  Cover and cook on Low for 8-10 hours or High for 4-5 hours, until carrots are tender and mixture is bubbling.  Stir in coconut milk, lemon juice and chili pepper and cook on High for 20-30 minutes until heated through.
4.  When ready to serve, ladle into bowls and top with lemon slices and cilantro if using.


Lael said...

oh yum! This sounds like such a heartwarming winter soup, and I love all the spices mixed with the coconut milk. Thanks for sharing; I can't wait to try it. And thanks for visiting my little blog. Oh, and it's fun to read from a fellow Washingtonian (I miss it!) and admirer of the French way of life!

Beth said...

Carrot and lentil soup is a fave of mine. Great recipe

Mary-Laure said...

Sounds so wonderful, I adore spices. And it's perfect for a vegetarian like me.

Sam said...

Slow cookers are so useful, especially in the winter. This soup sounds wonderfully warming and a great combination of flavours.

Debinhawaii said...

Thanks for coming by my blog. Kona is a great area--lots of interesting things to do-hope you get to visit soon.

This soup sounds really good. I am a bit of a soup nut and will bookmark this one to try.



Mediterranean Turkish Cook said...

I love anything that has red lentils in it. My favorite soup is red lentil soup. I've never tried red lentil soup with veggies though. It could be a great combination.

Rox said...