red lentil & coconut soup
The spices here are suble, not overpowering. Serve with some crusty bread or garlic naan. Great on a cold winter's night!
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prep time
10 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 - onions, chopped
- 3 cloves garlic, minced
- 4 medium tomatoes, chopped
- 1/2 teaspoon turmeric, ground
- 1 teaspoon cumin, ground
- 4 - cardamom pods
- 1/2 cinnamon stick
- 1 cup red lentils, rinsed
- 4 cups water
- 14 ounces can coconut milk
- 1 tablespoon fresh lime juice
- salt & pepper, to taste
- toasted cumin seeds, to garnish
How To Make red lentil & coconut soup
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Step 1Place first 9 ingredients (onion thru water) into a large soup pot. Bring to a boil, then cover and reduce heat to a simmer. Cook gently for 20 minutes, or until the lentils are soft.
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Step 2Remove the cardamom pods and cinnamon stick (it helps if you tie them up in cheesecloth at the beginning), then puree the soup in a blender or food processor.
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Step 3Strain the soup back into the pan. Reserve a few tablespoons of the coconut milk for a garnish, then pour the remainder into the soup, along with the lime juice. Stir well and season to taste with salt and pepper.
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Step 4To serve, reheat the soup but DO NOT let it boil or the coconut milk will curdle. Ladle into serving bowls and garnish each with a swirl of the reserved coconut milk and a few toasted cumin seeds.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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