Spicy Lentil & Coconut Soup

A naked Hugh Fearnley-Whittingstall on the cover and a long and unnecessary interview with David ‘Call me Dave’ Cameron on the inside. This month’s Observer Food Monthly had one cock too many.

Spicy Lentil & Coconut Soup

Preparation time: 5 minutes
Cooking time: 30 minutes
Skill level: Easy
Serves: 4


  • red lentils – 300g
  • 1 onion – chopped
  • vegetable stock – 1 litre
  • chopped tomatoes – 1 tin
  • butter – knob
  • garlic – 3 cloves – finely chopped
  • 1/2 red chilli – de-seeded – finely chopped
  • cumin – 1/2 tsp
  • coriander seeds – 1/2 tsp
  • creamed coconut – rough 3cm cube
  • yoghurt – to stir in
  • olive oil
  • s & p

Melt the butter in a large saucepan along with a slug of olive oil. Add the onions, garlic, chilli, cumin and coriander and gently sauté for 5 minutes.

Add the stock and lentils, cover and simmer for 10 minutes.

Add the tomatoes and simmer for a further 15 minutes, by which time the lentils should be soft and tender.

Liquidise and return to the heat. Add the crumbled up creamed coconut and stir until dissolved. Season to taste and serve with a spoon of yoghurt.

Verdict: A good warming winter soup … perhaps next time I’ll add a little lime juice.

Drink: Not on a Monday.

Entertainment: ‘Masterchef’ followed by ‘Still Game’, series 6, episode 3 – Craiglang suffers a powercut. Sadly we are nearing the end of our six series marathon.

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