+ Wake-up your tastebuds with this butternut squash coconut and lentil stew +
I’m a soup girl by nature and this hearty soup/stew is one of my favorites. It has all kinds of complex flavors and yet it’s super simple to make. I shared it with some friend the other night for a Coconut inspired dinner party and everyone loved it!
Time Saving Tip // You can make this soup ahead of time and they reheat and serve the day of your dinner party. Just hold off adding the spice oil and add that at the very last minute before you serve.
- 1 cup yellow split pigeon peas (toor dal)
- 2 18.8 oz cans of Campbell's Homestyle Butternut Squash Bisque
- 1 cup Roma tomatoes, diced
- ½ cup dried shredded coconut (unsweetened)
- ½ teaspoon tumeric
- 1 teaspoon cumin
- 4 cups of Silk Original Coconut Milk
- Spice Oil
- 2 tablespoons coconut oil
- 2 teaspoon black or brown mustard seeds
- ½ teaspoon crushed red pepper flakes
- 1 garlic clove minced
- 1½ teaspoons kosher salt
- 1 tablespoon honey
- 1 lime, juiced
- ¼ cup flat leaf Italian parsley or cilantro
- Rinse the yellow split pigeon peas in a couple of changes of water. Remove any stones or off color peas.
- In a large soup pot, add the pigeon peas, tomato, coconut, turmeric, cumin and Silk Coconut Milk. Bring to a low simmer, cover and let cook for 30 minutes.
- Remove the lid, add the Butternut Squash Bisque and simmer uncovered for an additional 30 minutes.
- In a small sauté pan, add the oil over medium high heat. Heat until the oil is almost smoking, add the mustard seeds and cover with a lid, they will pop.
- Once the popping has died down, add the red pepper flakes and cook for an additional 30 seconds.
- Add the garlic and salt and cook for another 30 seconds.
- Pour into soup pot and stir to combine.
- Finish the stew with honey, lime juice, parsley (or cilantro.)