Sprinkle the toasted coconut over the soup to serve.


  • 1 onion, finely chopped
  • 2 stalks celery, finely sliced
  • 1.5 red chillies, deseeded and finely chopped
  • 2 cm fresh ginger, grated
  • 1/2 tsp cumin
  • 2 red peppers, deseeded and diced
  • 100 g red lentils
  • 400 ml vegetable stock, more if necessary
  • 400 ml can of coconut milk
  • sunflower oil, for frying
  • salt and freshly ground black pepper
  • toasted desiccated coconut, to serve


  • Heat the oil in a large saucepan, add the onion and celery and sauté for 8-10 minutes over a low heat until soft.
  • Add the chillies, ginger and cumin and cook for a further minute.
  • Add the peppers, lentils, coconut milk and the stock and stir to mix.
  • Continue to cook until the peppers are soft.
  • Remove from the heat and allow to cool slightly. Using a hand blender, purée the soup until smooth.
  • Season to taste, adding salt and pepper as required and reheat.
  • Sprinkle the toasted coconut over the soup to serve.

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