Lentil Schmentel


Lentils have always bored me. I am not sure why, other than that they have never been presented to me in a way that pleases both my palate and my eyes.

Vegetarians love them because they are a great source of protein as well as iron and vitamin B. These high fibre legumes help regulate blood sugar and cholesterol levels.

Well, I recently had a guest who is vegetarian, which presented me with an opportunity to test my improvisational ability in the kitchen. I decided to pick one of my least favorite things and make a meal of it. What I ended up with — red lentil soup — a spicy concoction of lentils aggrandized with coconut milk, lime and red pepper is now on my list of “all time favorites.”

Lentil Soup


4 tbs olive oil
2x red onion (chopped fine)
6x scallions (sliced thin, bulbs & stems)
1 cup red lentils
4 cups water
1 cup coconut milk
1x lime (juice)


4x garlic cloves (sliced thin)
4 tbs cilantro (or 1 cup fresh, chopped)
1 tsp coriander
1 tsp paprika
2 tsp crushed red pepper
1 tbs sugar (natural)


HEAT oil in a small soup pot
ADD onions & scallions
COOK until softened
ADD lentils and seasoning & MIX well
ADD water, coconut milk and lime juice & MIX well
COOK until lentils are done (about 45 minutes)


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