In a sauce pan sauté onion and garlic in oil for 1 minute. Stir in red lentils. Add chicken broth and water, bring to a boil over medium heat. Stir in coconut cream, curry seasoning, cumin, salt and pepper.

Cook for 30-40 minutes or until lentils are soft and cooked through. Ladle into serving bowls and top with yogurt if desired. Enjoy.

Note: You can also make your own broth from chicken bones (ex. the neck, back, etc.)

Recipe submitted by Marianita, West Bend, WI

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Yum! I used green lentils instead of red and simmered an extra 20 minutes to thicken. I prepared some stock this weekend, so this was a perfect recipe. The kids asked for 2nds!
# Posted By Sandra | 4/19/11 6:21 PM
This recipe was amazing! I will admit to altering the amount of liquid as I enjoy a thicker soup. I used 2 cups of low sodium vegetable broth and 2 cups of water with 1 1/2 cups of red lentils. I only used 1 - 2 tablespoons of coconut cream concentrate and only needed to cook it for about 20 - 25 minutes and it was done. My children loved it and I made it again last night.
# Posted By Carla | 3/11/13 1:11 PM
I "improvised" by using coconut oil to saute onions & garlic. I add the cumin & curry powder to that mixture. Then, after adding the liquids & lentils, I chopped up some white potatoes and some yam to make it more stew like and about 1/4 cup of dry Millet too! VERY filling and tasty.
# Posted By Ms. B | 12/11/13 5:57 PM

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