This filling and warmly spiced soup conveniently uses cupboard ingredients and is quick to whip up. My children like its sunny and mild taste and they love the (bought) raisins and almond naans I warm up to go with it. Last time I had the inspired idea to toss in leftover pineapple chunks after blending the soup, and this led to three minutes of silent slurping at the dinner table. Yes, you heard me. Three long minutes. Priceless.
Gently spiced red lentil, coconut milk and tomato soup
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Recipe by: Busy:10 min, Total prep time: 30 min Serves: 6 |
Add the red lentils, tomatoes, coconut milk and 90 cL water and simmer for about 20 minutes, or until the red lentils have broken down and feel soft and mushy.
Add the lime juice, salt and pepper to taste, a bit of ground chilli if you like it sharp, and mix the soup with a hand blender.
Rectify the seasoning and add water if needed. Serve sprinkled with fresh coriander leaves and toasted naans or pitta bread on the side. Try adding pineapple chunks too, let let me know what you think!
Heat the olive oil in a large pan with tall sides and sauté the onions on medium-low heat until translucent. Add the garlic and spices, mix and sauté for another minute until flagrant.
Add the red lentils, tomatoes, coconut milk and 90 cL water and simmer for about 20 minutes, or until the red lentils have broken down and feel soft and mushy.
Add the lime juice, salt and pepper to taste, a bit of ground chilli if you like it sharp, and mix the soup with a hand blender.
Rectify the seasoning and add water if needed. Serve sprinkled with fresh coriander leaves and toasted naans or pitta bread on the side. Try adding pineapple chunks too, let let me know what you think!
The soup thickens as it cools down so you may need to add more water when you warm it up.
Freeze it if you have leftovers.
Freeze it if you have leftovers.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 teaspoon mild or medium curry
1/2 teaspoon cinnamon powder
1 teaspoon cumin
30 cL (or 300 g) red lentils
25 cL ml coconut milk
1 400g tin of chopped tomatoes
1 lime
a handfull of fresh coriander leaves
Optional: pineapple chunks, chilli powder
Serve with naans of pitta bread
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 teaspoon mild or medium curry
1/2 teaspoon cinnamon powder
1 teaspoon cumin
30 cL (or 300 g) red lentils
25 cL ml coconut milk
1 400g tin of chopped tomatoes
1 lime
a handfull of fresh coriander leaves
Optional: pineapple chunks, chilli powder
Serve with naans of pitta bread
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