Recipes / Coconut-Lentil Soup with Vegetables

Coconut-Lentil Soup with Vegetables

By Mark Bittman

Published November 13, 2020

I use regular brown lentils here, but you can use red lentils, which cook faster, or the more traditional split pigeon peas known as tavoor dal (available at most Asian and Indian markets); they’re all good. There are so few beans they melt into the background, with the soft vegetables and shreds of coconut left swirling in the complex golden broth. If okra or zucchini isn’t your thing, use about 1 ½ pounds of whatever vegetables you have, in any

Coconut-Lentil Soup with Vegetables - The Bittman Project
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Coconut-Lentil Soup with Vegetables

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Makes
4 Servings 1x