Red Lentil & Coconut Soup

This month's JFI is hosted by lovely Ashwini at Food for Thought and has thought of a very interesting ingredient - Coconut. To be honest, I don't use a lot of fresh coconut in my cooking. This is mainly because of lack of coconut breaking skills or special gadgets. I remember the very first time I bought a coconut, we went into a corner in our apartment parking lot for an undisturbed breaking ritual. For some reason, I feel all the surfaces in my apartment are too fragile for breaking the big nut.

I use grated coconut in most of the dishes and for recipes that call for fresh coconut, I usually soak the same in small amount of warm water for about 15-20 minutes. This soaked coconut tastes almost fresh.

My entry for this month's Jihva for Ingredients is a Spiced Red Lentil and Coconut Soup. This recipe is from my "The Greatest ever Vegetarian Cookbook", edited by Nicola Graimes. This soup is very hearty and a meal in itself (with chunks of warmed naan bread or thick slices of toast).

This month's JFI is hosted by lovely Ashwini at Food for Thought and has thought of a very interesting ingredient - Coconut. To be honest, I don't use a lot of fresh coconut in my cooking. This is mainly because of lack of coconut breaking skills or special gadgets. I remember the very first time I ...

Red Lentil & Coconut Soup

Summary

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  • Coursesoups & stews
  • Cuisineamerican
  • Yield4~6 Serving s 4~6 Serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Red Onions - finely chopped
2
Jalapeño chili - seeded and finely sliced
1
Garlic , chopped
2 cloves
Lemon grass - piece, finely sliced
1"
Red Lentils - , rinsed
1 cup
Ground Coriander
1 tsp
Paprika
1 tsp
Canned Coconut milk
16 oz.
Lime
1
Spring onions - chopped
3
Cilantro - finely chopped
1 cup
Salt and Pepper
to taste

Steps

  1. Heat 2 tbsp oil in a large pan and add the onions, chili, garlic and lemon grass. Cook for 5 minutes or until the onions have softened, stirring occasionally.
  2. Add the lentils and spices. Pour in the coconut milk and 900ml (3 3/4 cups) water, and stir. Bring to the boil, stir, then reduce the heat and simmer for 20-25 minutes or until the lentils are soft and mushy.
  3. Pour in the lime juice and add the spring onions and fresh coriander, reserving a little of each for the garnish. Season, then ladle into bowls. Garnish with the reserved spring onions and coriander.
Red Lentil & Coconut Soup
This recipe is adapted from The Greatest Ever Vegetarian Cookbook, Edited by Nicola Graimes.
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