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    You are in: Home / Indian / Spicy Lentil-Coconut Curry/Soup Recipe
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    Spicy Lentil-Coconut Curry/Soup

    Spicy Lentil-Coconut Curry/Soup. Photo by MN_SpiceHunter

    1/1 Photo of Spicy Lentil-Coconut Curry/Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    MN_SpiceHunter's Note:

    This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over India Spiced Rice With Pumpkin Seeds. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.

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    Ingredients:

    Serves: 3

    Yield:

    bowls

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
    2. 2
      Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
    3. 3
      Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
    4. 4
      In a large frying pan or skillet, heat the oil.
    5. 5
      Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
    6. 6
      Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
    7. 7
      Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.

    Ratings & Reviews:

    • on April 29, 2008

      45

      I've made this dish twice and I've been very satisfied with the results. Tonight I used red lentils instead of the typical brown variety which I highly recommend. Red lentils breakdown more quickly and will allow you to skip the blender step. I also far prefer to use fresh cilantro in S. Asian dishes.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2008

      35

      My husband and I both thought this was ok. I made several changes: garlic powder for hing, onion for the fennel bulb, omitted all the seeds and dried peppers as I didn't have them on hand, used sweetened coconut instead of unsweetened and halved the amount of cayenne. It still had a hint of spiciness (enough that my kids wouldn't eat it). I'm sure that we would have enjoyed this more if I had been able to follow the recipe more closely.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Lentil-Coconut Curry/Soup

    Serving Size: 1 (430 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 277.6
     
    Calories from Fat 106
    38%
    Total Fat 11.7 g
    18%
    Saturated Fat 6.1 g
    30%
    Cholesterol 0.0 mg
    0%
    Sodium 810.7 mg
    33%
    Total Carbohydrate 35.1 g
    11%
    Dietary Fiber 14.4 g
    57%
    Sugars 9.4 g
    37%
    Protein 10.9 g
    21%

    The following items or measurements are not included:

    asafetida powder

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