Senegalese soup

Senegalese soup.jpg

Serves: 4 - 6



  • 2 tablespoons butter
  • 1 cup chopped onions
  • 2 cups chopped and peeled apples, preferably a tart apple
  • 1 cup chopped celery
  • 2 fresh Thai red chilies, whole
  • 1/2 cup red lentils
  • 1 tablespoon garam masala
  • 4 cups chicken stock
  • salt and freshly ground pepper
  • 1/2 cup thick coconut milk


  • 1/4 cup chives
  • 1/4 cup coconut milk


Heat butter in a soup pot on medium heat. Add onions, apples, celery and Thai chilies. Sauté for about 3 minutes or until vegetables start to soften.

Add lentils and garam masala, and sauté everything together until you can smell the spices. Add stock and bring to boil. Reduce heat to medium low and simmer for 20 minutes or until vegetables and apples are tender.

Purée in food processor. Return to pot and season with salt and pepper. Stir in coconut milk and simmer for 5 minutes.

Cool soup. Chill in refrigerator overnight.

Sprinkle with chives and swirl with some coconut milk over top before serving.



Hibiscus tea is the go-to beverage for many in Senegal, a largely Muslim country. Those who do consume alcohol might opt for a local beer, such as Flag or Biere La Gazelle. I’d be more inclined toward a medium-bodied white wine, preferably one with strong aromatic presence to push back against the spicy assault. Riesling and gewürztraminer would work particularly well with this soup, their rich fruit taming heat better than beer. - Beppi Crosariol