Red Lentil and Coconut Soup
June 24, 2006
I sort of stole this recipe from the Whole Foods market as I passed the potato and soup bar and sampled a bit of what they called "mullagatawny" soup. The soup is a red lentil puree with coconut milk. 
I had to make up the proportions of the ingredients, so feel free to adjust them to your own palette. Also, if you liked the daal and tomato soup, this will be a variation of that soup that you may like to try.
You will need:
- 2 c of red lentils (daal)
- 5 c of liquid: 3 c vegetable stock, 2 c of water
- 1 can of light coconut milk
- 3 tbsp of tomato paste
- handful of chopped cilantro
- 2 tsp of cumin powder
- 1 thumb size piece of fresh ginger, grated on a zester
- 3 cloves of minced garlic
- 2 tsp turmeric powder
- juice of 2 limes
- salt & pepper to taste
Step One: cook the lentils in a small stock pot with the 5 cups of liquid. Cover the pot and simmer over medium-high heat for 1/2 hour or until cooked. Be sure to stir often so they don't stick. Set aside.
Step Two: in a blender, combine the spices (minus the cilantro), garlic, ginger, and the cooked lentils. Once blended, return mixture to the stock pot and cook over medium heat while you add the coconut milk, tomato paste, and lime. Cook for another 7-10 minutes until thoroughly heated. Serve with fresh cilantro and lime wedge.
The aroma of this dish is just fantastic. I suggest eating it with grilled pita bread and a side salad.
I had to make up the proportions of the ingredients, so feel free to adjust them to your own palette. Also, if you liked the daal and tomato soup, this will be a variation of that soup that you may like to try.You will need:
- 2 c of red lentils (daal)
- 5 c of liquid: 3 c vegetable stock, 2 c of water
- 1 can of light coconut milk
- 3 tbsp of tomato paste
- handful of chopped cilantro
- 2 tsp of cumin powder
- 1 thumb size piece of fresh ginger, grated on a zester
- 3 cloves of minced garlic
- 2 tsp turmeric powder
- juice of 2 limes
- salt & pepper to taste
Step One: cook the lentils in a small stock pot with the 5 cups of liquid. Cover the pot and simmer over medium-high heat for 1/2 hour or until cooked. Be sure to stir often so they don't stick. Set aside.
Step Two: in a blender, combine the spices (minus the cilantro), garlic, ginger, and the cooked lentils. Once blended, return mixture to the stock pot and cook over medium heat while you add the coconut milk, tomato paste, and lime. Cook for another 7-10 minutes until thoroughly heated. Serve with fresh cilantro and lime wedge.
The aroma of this dish is just fantastic. I suggest eating it with grilled pita bread and a side salad.
Labels: coconut milk, lentils, soup, spices, tomatoes
