Roberta's (Birdie's) Coconut and Red Lentil Soup

It was a clear day and the sun was shinning, quite suddenly a mist or light fog enveloped the area, right before our eyes where there was naught a second ago was a Siren of great culinary reputation…Roberta, who quietly ushered us out of the kitchen. When we returned just a while later, we found this delicious soup simmering on the stovetop. We haven't seen her since she graced us with an awesome hummus recipe, thanks for popping in again Birdie, we humble before your culinary expertise.


2 teaspoons olive oil
2 cups chopped onion
1 tablespoon minced peeled fresh ginger
1-teaspoon ground cumin
One-half teaspoon ground coriander
One-half teaspoon ground cinnamon
4 cloves garlic, minced
3 cups chicken or vegetable broth
1 cup dried small red lentils
One-half cup water
1-cup coconut milk (can use "light")
3 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
One-half teaspoon salt

Heat oil in large saucepan over medium heat. Add onion and cook until golden (approx. 10 minutes). Stir in ginger and next 4 ingredients and cook 1 minute, stirring constantly. Add broth, lentils, and water; bring to a boil. Cover, reduce heat, and simmer 25 minutes (or until lentils are tender).

Remove from heat and let cool for 10 minutes. Place half of lentil mixture in a blender and blend until smooth. Pour pureed mix into a large bowl and repeat blending with remaining lentil mix. Return all to pan. Stir in milk and remaining ingredients and cook over medium heat 2 minutes. Yields 4 servings.




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