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Red lentil, carrot and coconut soup

Submitted by Julie Sutton 11 June 2009

Serve with naan bread



2 cups red lentils,1 tbsp oil,2 chopped onions,2 carrots sliced,4 cloves chopped garlic,2 tsp tumeric,2 tsp cumin seeds,salt and pepper,1 can tinned tomatoes,1 1/2 litres vegetable stock,1 tin coconut milk,1 tbsp lemon juice,1 large red chilli chopped,


rinse lentils
Heat oil. Add onions and carrots cook 5 mins
Add garlic, tumeric, cumin
Add tomatoes and bring to boil
Add stock and lentils
Cook till veg is tender
Add coconut milk, lemon juice and chilli and cook for another 30 mins

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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