This delicious thick Jamaican spiced coconut and lentil soup recipe was coveted by a recent guest who enjoyed it so much they wanted to make it at home, pop it in a flask and take it to work for lunch. Unlike some of those stinky office soups we think this one with our personal trinity aroma favourites of lime, ginger and coconut the soup will be appreciated by his co-workers too!
Red lentils are one of our favourite legumes, they are tasty and quick, neither requiring soaking nor an age to cook and best of all for anyone on a post-holiday budget they’re inexpensive! They are also super healthy, high in protein, just 1% fat and with magic fibre that actively reduces cholesterol.
As Jamaica’s most popular sustainable restaurant, we love including lentils on the menu as they tick our all-important environment boxes, they increase nitrogen and essential nutrients back into the soil as they grow and require less water than most crops and prevent soil erosion.
Enjoy and if you enjoy do share our recipe!
- Finely chop the red onion
- Heat the coconut oil in a heavy based saucepan.
- Add the onion, season, cover and allow to soften for several minutes.
- Meanwhile, mince the chili, garlic and ginger together.
- Add to pan, cover and cook for a few more minutes until the flavors begin to infuse – your kitchen should be full of wonderful aromas by now.
- Rinse and sort the red lentils and add to pan along with the ground coriander, paprika and cumin.
- Mix thoroughly and then pour in the coconut milk and water.
- Sprinkle in the vegetable bouillon and lightly season with some pink Himalayan salt and freshly ground black pepper.
- Cover, bring to the boil and then lower to a gentle simmer for forty minutes, ensuring to stir frequently.
- Juice the lime and set aside.
- When the lentils have softened and almost disintegrated to form a thick, creamy soup, take off the heat, pour in the lime juice, taste for seasoning and serve with a few fresh coriander leaves for garnish.