Tuesday, 22 June 2010

coconut and red lentil soup

This lentil soup recipe from 101 cookbooks is so delicious, we've made it three times in the last month! It's a really easy recipe, with not a lot of prep, though it does take a bit of time to cook.

spicy lentil soup

Every time we make the recipe, we modify it a tiny bit more, so I'm going to post the recipe below with our mods, and come back to make more notes every time we make a change. They're only little changes, just tweaking to our tastes, but it's worth it.

I like to serve this with fresh roti, but toast or bread also works fine.

coconut and red lentil soup
recipe modified from 101 cookbooks

I'll be honest, by the time we're done with it, it's basically dahl as soup, but I'm okay with that. Because it's delicious!

1 cup yellow lentils
1 cup red lentils
1 carrot, diced
1 small potato, diced
some ginger, minced
2 tablespoons curry powder (lol - I've got some that I use specifically for these sorts of recipes, but I don't know what its specifics are)
shake or three of ground cumin
shake or two ground coriander
4 cups vegie stock
4 cups water
2 tablespoons nuttelex
a third of a cup of tomato paste
1 small can coconut milk
half a dozen cherry tomatoes, halved
some spring onions, chopped

Soak the lentils in some cold water for a while, about twenty minutes. Rinse them, then in a big pot, bring them to a boil with the stock and the water, plus the carrot, potato, and half the ginger, then simmer with the lid on until the vegies are soft, about twenty-five minutes.

In a fry pan, saute the curry powder, cumin and coriander for thirty seconds, carefully not burning anything, then add the nuttelex, tomato paste, and half of the spring onions. Fry them all together for two or three minutes, stirring constantly, then remove from the heat. It should smell delicious!

Add this all, along with the coconut milk, to the lentils, after the twenty-five minutes of simmering. Continue to simmer, this time with the lid off, for another fifteen minutes. Then add the cherry tomatoes for about five or ten minutes. You can modify the thickness with a little more water if you require it.

Serve with the remaining spring onions, and roti or something delicious.


eloise said...

God I love roti- every time I see pictures of your dishes, the customary serve of roti just kills me :D

Hannah said...

Oh, brilliant brilliant brilliant!! Having just moved out, I'm working with a really limited pantry, but I have pretty much everything needed for this recipe! Even the tomato paste. Oh, fantastic! Dinner sorted. Thank you!

steph said...

@eloise roti is totally compulsory - it is the best!

@Hannah this recipe is the best for exactly that reason! Most days I already have everything I need (or can fork out 30c for a carrot), so it's a cheap, easy meal!

V said...

I just made the 101 Cookbooks soup tonight- with a crapton of curry powder in it. I like the sound of your tweaks and will hopefully try it next time.

V said...

(Ooops, I was thinking of this recipe for <a href="http://www.101cookbooks.com/archives/red-lentil-soup-recipe.html>red lentil soup</a> (sans coconut)...which is even easier I guess! Thanks for alerting me to that other recipe!)

Johanna GGG said...

oh that soup looks so good esp with roti - i think I need some

Femmes Delight said...

I made this last night with a few modification based on what I had on hand. It was FANTASTIC! I am really excited about having leftovers. It satisfied a curry craving I've had brewing, but without being over rich from the coconut milk.

Here's what I did: subbed all red lentils, veg oil for the nut-something, tomato sauce for the paste, and added seitan, then green peas and curry leaves at the last minute in the frying pan mixture.

Thank you for this lovely dish!