• Tomatoes 400 grams, peeled
  • Coconut milk 200 grams
  • lentils 140 grams, dried
  • Red lentils 100 grams
  • Cherry tomatoes 7-8
  • Garlic 2 cloves
  • Powdered turmeric 2 tablespoons
  • Cumin seeds 1 teaspoon
  • Fresh chilli 1
  • Coriander seeds 1 teaspoon
  • Extra virgin olive oil as much as is needed
  • Salt as much as is needed • 1 kcal
  • Fresh ginger as much as is needed
  • Fresh parsley as much as is needed
Calories refers to 100 gr of product

The soup with lentils and coconut milk is an Indian-inspired dish with a creamy and enveloping compactness and a strongly aromatic flavor. Very similar to dahl or lentils curry, in Sri Lanka they call this dish parippu; a real spicy cuddle, in which the pungent flavor of different spices – turmeric, coriander, ginger, chilli and cumin – is attenuated by the sweetness of dried lentils and of coconut milk, for a fragrant and pleasantly exotic result. A simple and very fast dish, as it is prepared without pre-cooking the legume, ideal for those winter evenings when you want something warm and comfortable. This soup must be accompanied, as tradition requires, with a portion of boiled basmati rice or the typical naan bread. So let’s find out how to prepare this soup by following our recipe step by step.

How to prepare the soup with lentils and coconut milk

Finely chop the garlic and transfer it to a non-stick pan along with a generous grating of fresh ginger and cumin and coriander seeds. Add a drizzle of oil and brown over medium heat, taking care not to burn the spices (1).

Add the sliced ​​red chilli and the peeled tomatoes, then season with salt and cook for a few minutes, mashing the tomatoes with a wooden spoon (2). Flavor with powdered turmeric and mix again.

Rinse the lentils under cold running water, then drain and add them to the pan. Pour ½  liter of water (3), bring to a boil, lower the heat and cook for about thirty minutes, monitoring the moisture level of the soup.

Add the coconut milk (4), put it back on the flame and cook for about ten minutes, or in any case until the lentils will be tender. Add the cherry tomatoes, cut in half, and continue for a few more minutes.

At the end of the cooking, turn off the flame and let the soup rest for about ten minutes in order to make it thicken. Season with a little chopped parsley (5).

Serve the soup with lentils and coconut milk when it is still hot, accompanying it with a few slices of toasted bread or naan bread or also some basmati rice (6).

How to store soup with lentils and coconut milk 

The soup with lentils and coconut milk can be preserved perfectly in the refrigerator for a couple of days, closed in a special airtight container.