Wednesday, February 2, 2011

Tomato, Lentil and Coconut Soup

  • 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.

1 comment:

Rose said...

This sounds delicious, and with a relatively few ingredients. Great combo! Thanks for the recipe; I see this coming soon to a table near me.


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