Curried butternut, coconut and lentil soup Recipe

A spicy vegetarian soup thickened with red lentils and finished with toasted coconut.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(4 votes) 2.8/5

Les ingrédients

Pour people
  • Butternut squash : 1 whole
  • Onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Fresh ginger : 30 g
  • Red chilli(s) : 1 whole
  • Ground coriander : 2 Tsp
  • Ground cumin : 2 Tsp
  • Garam masala : 2 tbsp
  • Red lentil(s) : 100 g
  • Fennel seed(s) : 2 Tsp
  • Dark mustard seed(s) : 2 Tsp
  • Ground turmeric : 1 Tsp
  • Unsweetened coconut milk : 400 ml
  • Dessicated coconut : 50 g
  • Lactofree milk : 300 ml
  • Sunflower oil : 50 ml
  • Maldon salt : 3 pinch(es)
  • Fine ground white pepper : 2 pinch(es)
  • Fresh coriander : 0.25 bunch


  • ETAPE 1

    Peel the squash and cut into a 1 inch dice. Peel and dice the onion, garlic and chop the chilli. Peel and grate the ginger. Chop the coriander.

  • ETAPE 2

    Wash the lentils well.

  • ETAPE 3

    Toast the coconut in a dry frying pan on a high heat with no oil till it browns.

  • ETAPE 4

    Heat a large saucepan and add the oil, when the oil is warming add the seeds and cook for a minute then add the spices and cook for another minute. Add the onion, ginger, chilli and cook for another minute. Next add the squash, lentils, coconut milk and the lactofree milk. Season with salt and pepper and simmer for 20 minutes or until your squash is soft. Drain the liquid and reserve. Purée the vegetables in a food processor and add the reserved liquid a little at a time till you get a thick soup. Serve with the toasted coconut and chopped coriander on top.

Chef's tip

«For an authentic touch to finish this dish make a tempering oil by frying mustard, cumin and coriander seeds with dried chilli, saffron and curry leaves in a little oil and pouring this over the finished dish.»

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