Monday, March 2, 2009
Coconut Curried Lentil Soup
Again, I must give kudos to Kimi for the idea for this recipe. Again, I've changed it according to what we had on hand, and our taste buds. No picture of the soup, as the spices are prettier, but the end product looks like a bowl of brown goop if you use brown lentils. I imagine it would be prettier with red or green. But it tastes delicious!!!
Makes 8 servings
1 medium onion, chopped
2 tablespoons coconut oil or butter
4 garlic cloves, smashed and chopped
1/2 teaspoon turmeric
2 cups of lentils, preferably soaked overnight in water and 2 T whey/lemon juice, drained
5 c stock
3 c water
1 14 ounce can of coconut milk
In a large pot over medium heat saute onions and turmeric for about 5 minutes in the coconut oil, and then add the garlic. Cook til onions are translucent.
Add the stock, water, and lentils. Reduce heat, and cook until the lentils are soft, about 45 minutes.
If you have a stick blender, you can just blend the soup in the pot. If not, cool a bit and then transfer to food processor, blender, or food mill. I've also used electric hand beaters in a pinch.
Next, prepare your Tadka.
Tadka (final touch seasonings)
1/4 cup of coconut oil or ghee
1 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 freshly ground pepper
1/4 teaspoon freshly grated nutmeg
Melt coconut oil in a small saucepan. Add the spices and stir until you can smell the spices. Make sure you don't let them burn! Whisk into soup.
Add the coconut milk, and bring back to a simmer, adding salt to taste, and serve. I, of course, add creme fraiche to everything, but it is great without it too.