Red Lentil Coconut Soup
Adapted from 101 Cookbooks
2 cups red lentils (the original recipe used 1 cup lentils and 1 cup yellow split peas, but I didn't see any yellow split peas when I was at the store)
3 cups chicken or vegetable broth
3 cups water
2 medium carrots, cut into a very small dice
2 tbsp fresh ginger, peeled and diced
2 tbsp cumin powder (original recipe uses curry powder which I don't really like so that's I why I used cumin instead)
2 tbsp butter
4 shallots, diced
2 cloves garlic, diced
1/3 cup golden raisins
1/2 cup tomato paste
1 14oz can of coconut milk (I used light coconut milk)
2 tsp kosher or sea salt
1. Rinse lentils and place in a large soup pot. Cover with broth and water and bring to a boil. Add carrots and the ginger. Cover an simmer for about 15-20 minutes or until lentils are soft.
2. While lentils are cooking, put cumin power in a small, dry skillet over medium heat and toast until fragrant- be careful not to burn. Remove from heat and reserve the toasted cumin. Add butter to the skillet and add shallots and garlic and saute for several minutes until fragrant. Add raisins and tomato paste and cook for another several minutes. Add the cumin power back to the tomato paste mixture and stir to combine.
3. Add tomato paste mixture to the lentils and mix together. Add coconut milk and season with salt. Simmer, uncovered for about 20 minutes. Taste and add more salt if needed (I added some garlic powder because I wanted a stronger garlic taste). Serve on its own, over rice or with fresh naan.
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