Brown lentil, coconut, and tomato soup

5 June 2018

The Commonsense Kitchen makes soup for our Wellington region stores - a different variety every weekday!

You may have seen (or smelled or tasted!) this delicious soup in our stores. It's a favourite among staff and customers and we couldn’t resist sharing the recipe with its adoring fans.

Makes 3-4 litres. Eat it all or freeze some for later!

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Scott's soup pictured with Leeds St delicious polenta bread

Ingredients 

Method

  1. Sauté Onions in oil until soft, then add Garlic and continue cooking for another couple of minutes.
  2. Add spices & continue sautéing for 3-5 mins – adding a dash of water here so the spices don't burn.
  3. Add all of the vegetables and enough water to cover them. Bring to the boil and reduce to a simmer for about an hour until the veggies are soft.
  4. Add the lentils and cook for a further 30-40 minutes until the lentils are cooked.
  5. Add the tomatoes and coconut cream and cook for a further 15-20 minutes. Stirring often so it does not burn.
  6. Season to taste. Serve with some delicious fresh bread from Commonsense and enjoy! 

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