Sri Lankan Lentil and Coconut Soup (Parippu Soup)
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Ingredients
- 150 g red split lentils
- 300 ml coconut milk
- 1 onion, finely chopped
- 1 tbsp sri lankan unroasted curry powder
- 1 tsp mustard seeds
- 8 curry leaves
- 1 tbsp coconut oil
- 1 tsp ground turmeric
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 328 kcal
- Protein
- 11.5 g
- Carbohydrate
- 26.9 g
- of which sugars
- 4.3 g
- Fat
- 19.5 g
- of which saturates
- 16 g
- Fibre
- 4.2 g
- Salt
- 0.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the red split lentils and simmer in 900ml water with the ground turmeric for 15-18 minutes until soft; blitz or mash until smooth.
- 2
Heat the coconut oil in a small pan, add the mustard seeds, curry leaves and chopped onion, and fry for 5-6 minutes until the onion softens.
- 3
Stir the tempering into the soup.
- 4
Stir in the sri lankan unroasted curry powder and coconut milk, and simmer for 5 minutes.
- 5
Scatter with fresh coriander.
- 6
Serve hot in bowls.
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