Do you know that coconut milk makes everything taste better? Well, I know that that is a matter of opinion but I have been adding it to many of my recent dishes and desserts lately and I believe it to be true.

Coconut milk, coconut meat and coconut oil got a bad rap for many years but they have made a health comeback. We now know that coconut has a lot of health benefits and that it does not cause cholesterol to increase as previously believed. It is very caloric but when used in soups, we don't consume a tremendous amount so it all works out!

Now for our soup. If you have ever made a lentil soup, it is pretty simple. I have been making lentil soups for years because they are quick, filling and extremely healthy. Did I mention the fact that lentils are crazy inexpensive? Lentils are the perfect food for college students or anyone who is on a budget. My lentil soup of choice has always been a ginger infused one, served with a crusty bread and a salad.

Only recently, however, have I started adding an extra creamy and delicious layer to my lentil soup by using coconut milk. It is one of those ingredients that truly transforms a dish and makes it almost into a curry. It can be served in a bowl with a spoon or over a healthy grain like brown rice, quinoa or millet if you are adding the coconut to make it thicker. If you leave it in the fridge and serve later, it gets even thicker so you can try that as well. I also love freezing it for later.

Whichever soup you decide to make this week, add some coconut milk and let me know what you think!

See Also

Cauliflower with Coconut and Curry

Indian Potatoes and String Beans

Indian Chick Pea Salad

Ingredients

• 2 cups dried red or green lentils or dried yellow split peas
• 8 cups water
• 1 tbsp curry powder
• 1/2 tsp cinnamon
• 1 1/2 tsp Kosher salt
• 3 cloves garlic, minced
• 1 jalapeno, minced
• 1 cooked sweet potato
• 3 dates, pitted
• 1 15 oz. can full fat or light , unsweetened coconut milk

• Prep Time: 5 minutes
• Cook Time: 40 minutes

• Total Time: 45 minutes
• Yield: Serves 6

Preparation

In a large pot, add in the water and the lentils and bring to a boil.

While lentils are cooking, peel and mince the garlic and the jalapenos.

Add in the minced garlic, jalapenos and the dates.

Add in the curry powder, salt and cinnamon and stir.

When the lentils are tender, about 30-40 minutes, add in the peeled, cooked sweet potato and the can of coconut milk.

Blend with an immersion blender or with a blender once the soup has cooled a bit.

Serve immediately or freeze.