Coconut Lentil Soup

by Heather Earl

Hearty, thick and creamy, this healthy coconut lentil soup tastes fattening and decadent but isn’t. It is super easy to prepare especially if you use leftover Indian Dal. Coconut milk adds depth and healthy anti-inflamatory fighting turmeric make this soup a powerhouse of goodness. It is great in lunch boxes with some pita or leftover naan and sliced veggies.

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Serves: 6 cups

  • 4 cups leftover Indian Dal
  • 2 cups Vegetable Broth
  • 1 cup Coconut Milk
  • Chopped Cilantro
  • Swirl of Oat Cream, Creme Freche or Double Cream
  1. Heat everything but the Cilantro and Cream and whirl it up in the Vitamix or with a hand blender
  2. Serve with chopped Cilantro and a swirl of Cream


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