Tuesday, January 17th, 2012
Spiced Lentil and Coconut Soup
A simple vegetarian soup with exotic flavours. A fragrant mix of lentils, coconut milk, lemon grass and spices make this a soup worthy of a special occassion.
It has a bit of a kick but that can be moderated by the amount of chilli used.
Don’t panic if you can’t find fresh lemon grass, check in the spice aisle at the supermarket for a jar of pre-chopped or substitute some grated lemon zest.
SPICED RED LENTIL AND COCONUT SOUP
Serves 4
INGREDIENTS:
2 tbsp (30ml) sunflower oil
2 medium onions, finely chopped
1 birds eye chilli, seeded and finely sliced
2 garlic cloves, chopped
1 in (2.5cm) piece fresh lemon grass, outer layers removed and inside finely sliced
7 oz (200g) red lentils
1 tsp (5ml) ground coriander
1 tsp (5ml) paprika
14 fl.oz (400ml) coconut milk
juice of ½ lime or lemon
3 spring onions, chopped
¾ oz (20g) fresh coriander, finely chopped
salt and ground black pepper to taste
METHOD:
Heat the oil in a large pan and add the onions, chilli, garlic and lemon grass. Cook for 5 minutes or until the onions have softened, stirring occasionally.
Add the lentils and spices. Stir in the coconut milk and 1 ½ pt (900ml) water.
Bring to the boil, stir, then reduce the heat and simmer for 40-45 minutes or until the lentils are soft and mushy. If you prefer a smooth soup liquidise at this stage.
Stir in lime or lemon juice to taste and add the spring onions and coriander, reserving a little of both for the garnish.
Season to taste with the salt and pepper then ladle into bowls. Sprinkle with the reserved onions and coriander and serve immediately.
