Red Lentil, Tomato, and Coconut Soup

I find it amazing how easily the weather can change on a dime. Just this morning I looked out the window and could see the clouds scattered all over the sky, bringing intermittent showers all day. However at about 4 o'clock the clouds disappeared and the sun came out in full force. Then in the evening the clouds returned and the rain came with them. Luckily we were having dinner during the brief sunny period and I managed to snap a nice photo of the soup that I made.

The inspiration for the soup came from my family's new found love of coconut milk, especially my mom. After my success with the Thai Tom Kah Gai Soup I wanted to try using the coconut milk again in another soup. Once again, tastespotting.com was my starting point and I browsed through many coconutty recipes before settling on one using red lentils. Although I didn't actually follow the recipe and used my own spices I liked the idea of using red lentils because they're quick and easy to cook.

When I tasted the soup I enjoyed it but I couldn't easily detect the coconut flavor over that of the lentils. The coconut milk added a certain creaminess but to me it just tasted like a yummy lentil soup. My mom, however, said that she could definitely taste the coconut and it added what she refers to as "Thai style" to the soup. I guess her palette is more refined than my own and she can detect subtleties in flavor. Even though I couldn't taste the coconut I still loved the soup and the rest of the family seemed to appreciate it as well.

Red Lentil, Tomato, and Coconut Soup

• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 28 oz can crushed tomatoes
• 1 12 oz (400 mL) can coconut milk
• 6 cups (2 L) chicken or vegetable stock
• 2 cups red lentils, rinsed and drained
• 1 lemon
• Olive oil
• Salt and pepper to taste
• Optional: 1/4-1/2 tsp red chili flakes

1. In a large pot, saute the onion and garlic for 3-4 minutes over medium heat until the onion starts to become translucent.
2. Add the ground cumin, coriander, and chili flakes, if using, and stir through.
3. Add the tomatoes with their juices, coconut milk, stock, and lentils and bring the soup to a boil.
4. Once boiling, reduce the heat to a simmer and cook for about 25-30 minutes until the lentils are soft and mushy. Keep the pot partially covered and stir the soup occasionally.
5. Using a blender, puree the soup in batches then return to the pot. Add some lemon juice and season with salt and pepper to your liking.