A Savory Supper Song

for Thai Lime and Lentil Soup

Last night I made a soup of flavors bold.
Desiring that we both be warm and fed,
I filled up our bowls with all they could hold.

The day was cheerless, grey and rainy, cold,
But on the stove there simmered lentils red,
For I had made a soup of flavors bold.

Then later, when the kitchen timer tolled
I added lime juice, nabbed a loaf of bread,
And filled up our bowls with all they could hold.

The spices, stewed, had dyed the dish deep gold;
Made fragrant scents which to the table led.
Last night I made a soup of flavors bold.

Herbs to be chiffonaded I first rolled,
Then sliced and scattered o’er their sav’ry bed.
I filled up our bowls with all they could hold.

And after just one bite, we both were sold.
“Feel free to make this one again,” B. said.
I filled up our bowls with all they could hold.
And then we ate my soup of flavors bold.

The cold and wet weather is setting in around here, which means it's definitely time for soup. This new take on lentil soup was the product of both desperation and inspiration. I really, really wanted a nice, hot dinner, but I also didn't want to make a trip to the store. Lentil soup seemed like the obvious choice--it's simple and can be made with pantry staples. So I reached for the red lentils and a can of tomatoes. Right behind the can of tomatoes, though, was a can of coconut milk, and that got me going in a whole new direction.

Here's the recipe.

Thai Lime and Lentil Soup

1 and 1/2 cups dry red lentils
5 cups water
14.5 oz can diced tomatoes
14.5 oz can light coconut milk
1 lime
1 T fresh ginger, sliced
1 jalapeno, seeded and chopped into large chunks
3 cloves garlic, sliced
1/2 cup vegetable stock
1/2 tsp. turmeric
1/2 tsp. cumin
1/4 tsp. coriander
12-15 leaves Thai basil, chiffonaded (more if you want a nice garnish)

Bring the 5 cups water and 1 cup of the lentils to a boil in a medium-sized saucepan. Simmer uncovered until lentils are mushy, about 20 minutes.

In the food processor, puree the ginger, jalapeno, and garlic with the stock until smooth. In a large stock pot, cook the aromatic puree over medium heat for about 5 minutes.

Zest the lime straight into the stock pot.

Add the spices and cook about 2 minutes longer.

Meanwhile, whiz the cooked lentils, the coconut milk, and the tomatoes in the food processor. It doesn't need to be a smooth puree, some small chunks are fine.

Pour the lentil mixture into the stock pot and bring up to a simmer.

Add the remaining 1/2 cup of dry lentils and cook, uncovered, for another 15 minutes or so.

Stir in the ribbons of Thai basil.

Slice the zested lime and add the juice of one half into the soup.

Salt to taste, and cook just a few minutes longer, for the flavors to blend.


This really hit the spot on our nasty November night! Try it with some good bread and a green salad for a hearty meal.