Rich and Spicy Coconut & Red Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a marvelous soup - great for a cold evening. It's great served with bread. Ingredients:
2 tablespoons safflower oil |
2 red onions, chopped fine |
1 birds eye chile, seeded and finely sliced |
3 garlic cloves, chopped |
1 inch fresh lemongrass, outer layers removed and inside finely sliced |
1 cup red lentil, rinsed |
1 teaspoon ground coriander |
1 teaspoon hungarian paprika |
1 2/3 cups coconut milk |
3 3/4 cups water |
1 lime, juice of |
3 1/2 scallions, chopped |
1 cup cilantro, finely chopped |
salt & fresh ground pepper |
naan bread, to eat with soup (optional) |
Directions:
1. Heat oil in a large pan and fry onions, chile, garlic and lemongrass for 5 minutes, until onions are softened but not brown, stirring occasionally.
2. Add lentils and spices to the pan.
3. Add the coconut milk and water and stir.
4. Bring to a boil, stir, and then reduce heat. Allow mixture to simmer for 45 minutes until lentils are nice and soft, almost mushy.
5. Add the lime juice, scallions and cilantro, reserving a bit of each for garnish.
6. Season with salt and pepper and ladle into your favorite soup bowls!
7. Garnish and serve hot with naan!
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