Island Breeze Coconut Lentil Soup Recipe

Name: Island Breeze Coconut Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Caribbean
Ingredients: 100 g Coriander Leaves; 200 ml Coconut Milk; 500 g Capsicum Green; 1 pc (approx. 500 g to 800 g) Cabbage; 250 ml Lemon Juice Concentrate; 500 g Tomato - Hybrid; 1 kg Yellow Moong Dal; 20 g Turmeric Powder; - Red Chilli Powder; 100 g Jeera; 1 liter Sunflower Oil; 100 g Salt; 50 g Asafoetida Powder

Caribbean cuisine · 320 calories

Island Breeze Coconut Lentil Soup recipe

About this recipe

Island Breeze Coconut Lentil Soup is a wholesome Caribbean-inspired dish, perfect for fitness enthusiasts looking for a light yet nourishing meal. This vegan-friendly soup combines the creamy richness of coconut milk with the earthy warmth of lentils, enhanced by a medley of garden-fresh vegetables and aromatic spices. The dish is entirely Jain-compliant, avoiding root vegetables while delivering a vibrant flavor profile. It's a crowd-pleasing option that’s easy on the budget, providing comfort in every spoonful. Whether you're seeking post-workout nourishment or a cozy meal, this soup is sure to delight while keeping your health goals on track. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

100 g Coriander Leaves
200 ml Coconut Milk
500 g Capsicum Green
1 pc (approx. 500 g to 800 g) Cabbage
250 ml Lemon Juice Concentrate
500 g Tomato - Hybrid
1 kg Yellow Moong Dal
20 g Turmeric Powder
- Red Chilli Powder
100 g Jeera
1 liter Sunflower Oil
100 g Salt
50 g Asafoetida Powder

Instructions

1. Rinse the yellow lentils thoroughly under running water and soak them in warm water for 15-20 minutes to soften.
2. Heat vegetable oil in a large pot over medium heat. Add cumin seeds and asafoetida, letting them sizzle for 30 seconds to release their aroma.
3. Stir in the chopped tomato and bell pepper. Cook for 3-4 minutes until the vegetables soften slightly.
4. Drain the soaked lentils and add them to the pot along with turmeric powder, red chili powder, and salt. Stir to combine.
5. Pour in coconut milk and enough water to submerge the lentils and vegetables. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are fully cooked and tender.
6. Add the shredded cabbage and continue to simmer for an additional 5 minutes, ensuring the cabbage remains slightly crunchy.
7. Remove the pot from heat and stir in lemon juice. Adjust seasoning if necessary.
8. Garnish with freshly chopped coriander leaves and serve the soup hot. Enjoy with a side of crusty bread or on its own for a light yet satisfying meal.