- 8 to 10 ripe tomatoes, skinned
- 1 cup red lentils
- 1 medium onion
- 1 tbsp. olive or other vegetable oil
- 1/2 cup fresh grated coconut
- 1/2 cup tomato puree
- 3 cups vegetable stock
- salt and pepper to taste
Saute the onion in the oil, then chop up tomatoes and add along with tomato puree. Cook for a couple of minutes then add stock and leave to simmer for 20 minutes. Using a blender or food processor, blend soup until creamy, return to pan, add grated coconut and lentils and cook on low heat for 5 - 10 minutes.
Place two or three falafel balls in each bowl, add soup, and serve hot.