Coco Jambo Tomato Soup with Lentil Balls


Ayyayaya, Coco-Jambo ayyayai! Do you have a catchy tune now? How nice, because a bowl of this soul food soup with the oriental-flavored balls from the oven goes perfectly with it.


  • 250 g Mountain lenses
  • 3 Onions
  • 50 g Walnut kernels
  • 6 stems parsley
  • 3 tbsp Coconut oil
  • ground cumin, chili flakes, salt, pepper, sweet paprika, turmeric
  • 5 tbsp Tomato paste
  • 1 clove of garlic
  • 1 tbsp Maple syrup
  • 2 can (s) (425 ml each) chunky tomatoes
  • 1 can (s) (200 ml each) unsweetened coconut milk
  • 6 stems oregano
  • Parchment paper


  1. Cook the lentils in water for about 30 minutes until soft. Drain well. Peel and finely dice onions. Chop nuts. Wash and chop parsley.
  2. Preheat the oven (electric stove: 200 ° C / convection: 180 ° C / gas: see manufacturer). Line the tray with baking paper. Sauté 1⁄3 diced onion in 1 tbsp oil. Fry 1 tablespoon of cumin, nuts, and 2 tablespoons of tomato paste briefly. Mix the onion mix, lentils, and parsley. Season with 1⁄2 teaspoon of chili flakes, salt, and pepper. Shape the mixture into 12–16 balls, squeezing out the liquid well. Bake on the tray in the oven for about 30 minutes.
  3. Peel and finely chop the garlic. Braise the rest of the onions in 2 tablespoons of oil. Sweat 1 teaspoon paprika and 1⁄2 teaspoon each of cumin and turmeric. Stir in maple syrup and 3 tablespoons of tomato paste. Pour in the tomatoes, 100 ml coconut milk, and 400 ml water, bring to the boil. Approx. Simmer for 5 minutes, mashed lightly if necessary. Wash oregano, chop. Serve the soup with the rest of the coconut milk, lentil balls, and oregano.

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