Red Lentil, Red Pepper and Coconut Milk Soup

Sprinkle the toasted coconut over the soup to serve.


  • 1 onion, finely chopped
  • 2 stalks celery, finely sliced
  • 1.50 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


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


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