• Cooking Time: 30-35 minutes
  • Servings: 4
  • Preparation Time: 30 minutes


  • 3 tablespoons peanut oil
  • 2 tablespoons peeled and grated fresh ginger
  • 1 small red chili pepper, seeded and finely chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon curry powder
  • 1 small red onion, chopped
  • 1 small parsnip, peeled and sliced
  • 2 celery stalks, thinly sliced
  • 4 large carrots, peeled and sliced
  • 1 potato, peeled and sliced
  • 2 kaffir lime leaves, or 1/2 teaspoon grated lime zest
  • 1/2 cup (3 1/2 ounces) red or brown lentils
  • 6 cups vegetable stock or water
  • 1 cup coconut milk
  • 2 tablespoons chopped fresh cilantro for garnish


  • Warm peanut oil in a large saucepan over medium heat
  • Add ginger, chili pepper, cumin and curry powder
  • Cook until aromatic (1 minute)
  • Add onion, parsnip, celery, carrots, potato, and lime leaves or zest
  • Cover and cook stirring occasionally for 10 minutes
  • Add lentils and stock and bring to a boil
  • Cover and cook until vegetables and lentils are soft. 20 minutes
  • Remove lime leaves and discard
  • Working in batches, puree soup in a food processor
  • Return to saucepan
  • Add cocnut milk
  • Heat through
  • Garnish with chopped cilantro and serve


I have a recipe book called Asian Hot and Spicy. It is full of wonderful recipes for those who are partial to Asian foods. Sometimes there might be an ingredient that is not usually stocked in your pantry.

Categories: Misc. Soup/Stew 

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