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Lentil Coconut Soup with Lentil Apple Salad

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Lentil Coconut Soup with Lentil Apple Salad

Lentil Coconut Soup with Lentil Apple Salad
Provided by:
total prep


  • 2 cups dried lentils
  • SOUP:
  • 2 garlic cloves
  • 1 inch peeled ginger
  • 1/2 apple cut in four
  • 1/2 red onion, chopped
  • 1 cup coconut milk
  • 2 cup water
  • 1 teaspoon gram masala
  • SALAD:
  • 3 tablespoons fresh lime juice
  • 2 1/2 tablespoons olive oil
  • 2 teaspoons parsley, chopped
  • 1 tablespoons basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1/2 diced red onion
  • 1/2 diced green apple


  • Place lentils in a large saucepan. Cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well and set aside half of the lentils for the salad.
  • To make soup, combine half of the cooked lentils, coconut milk, water, apple, onion, garlic, and ginger and gram masala in a saucepan. Simmer for 20 minutes, then puree till smooth in blender. Season with salt and pepper and set aside.
  • To make salad, combine lemon juice, olive oil, parsley, basil, salt and pepper in a medium bowl. Add remaining lentils, apple and red onion to lemon juice mixture; toss gently to coat. Place salad in the center of a bowl and pour in lentil soup.