Thai Coconut Soup with Lentils


  • 2 cups beluga lentils
  • 4 tbsp Three Farmers Camelina Oil (try the Garlic & Chili flavour)
  • 1 cup sliced crimini mushrooms
  • 4 stalks diced celery
  • 2 large sliced shallots
  • 1 diced yellow banana pepper
  • 1 diced small bulb of fennel
  • 1 tbsp chopped ginger
  • 4 cloves chopped garlic
  • 2 stalks lemon grass, sliced in half
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tbsp fish sauce
  • 2 can coconut milk
  • 3 cups vegetable broth
  • Three Farmers Roasted Chickpeas for garnish


Cook the black beluga lentils as instructed on the package and set aside.

In a soup pot, heat the camelina oil and saute the shallots, mushrooms, fennel, garlic, and ginger until golden brown. Add the curry powder, cumin, and chilli powder and stir to toast for 2 mins. Toss in the coconut milk to deglaze the pan and then add the broth. Bring to a simmer.

Cut the lemon grass stalks down to about 4 inches in length and slice in half (leave large enough to remove from soup later). Place the lemon grass in the soup mixture, add the celery and bell peppers and let cook for 15 mins or until broth is nicely seasoned with the lemon and the celery and peppers are softened, but still have some crunch.

Remove the lemon grass stalks. Season with fish sauce, salt, and pepper. Toss in lentils for some texture.

Garnish with Three Farmers Roasted Chickpeas for an additional crunch.

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