How to Make Coconut Lentil Soup for Meatless Monday

by Karin Siöö

Another version of lentil soup, and another contribution to my Meatless Mondays


  • 1 Onion
  • 2 Tablespoons Oil
  • 1 Teaspoon Cumin seeds
  • 1 Tablespoon Kay's spice mix
  • 300 Milliliters Red lentils
  • 800 Milliliters Water
  • 2 Carrots
  • 2 Tablespoons Grated ginger
  • 400 Milliliters Coconut milk
  • 1 Tomato (I used 5 cherry tomatoes)
  • 2 Garlic cloves
  • Fresh cilantro or flat parsley
  • 1 Teaspoon Salt
  • Instructions

    Step 1

    In a glass jar mix coriander (2 tblsp)

    Step 2

    turmeric powder (2 tblsp)

    Step 3

    cumin (2 tblsp)

    Step 4

    ginger (2 tblsp)

    Step 5

    and cayenne (2 tsp)

    Step 6

    Shake. This is Kay's spice mix. You can of course make less, but I' planning on using it again soon, in other dishes.

    Step 7

    In a skillet, roast the cumin seeds for a minute or so. If you cannot find cumin seeds it works with the normal kind, then just add it to the onions directly.

    Step 8

    Add the seeds to a pan with some oil.

    Step 9

    Chop an onion.

    Step 10

    Add the onion to the pan with the cumin seeds.

    Step 11

    Once the onion is softened, add the Kay's spice mix.

    Step 12

    Also add the lentils.

    Step 13

    And the water and the carrots. Boil for 10-15 minutes.

    Step 14

    Also add the garlic. As you might notice my lentils got a bit mushy, but the soup still tasted great.

    Step 15

    Add the tomato (or tomatoes depending on the size).

    Step 16

    Now you add the grated ginger...

    Step 17

    ..and the coconut milk. Stir.

    Step 18

    Add coriander (I had some flat parsley that needed to be used so I took that instead). Stir again and add the salt. If you like it spicy add more of Kay's spice mix or just more cayenne when serving.

    Step 19

    Guess what! It tastes even better after a few days in the fridge so make a big batch while you're at it.