Indian lentil soup with coconut milk
In my last post, I mentioned that we are doing a meat and sugar free month. We did this once last year, but beside meat and sugar, we also gave up alcohol for a month. The first few days were Ok, but after that .. well, it moved forward at least. Since then we stumbled upon quite a few good recipes for future reference, but also for the next time we were going to do it.
And so far I’d say it’s going alright. Surprisingly giving up sugar is going smooth, even though I still keep a nutella jar in a drawer at work. You know, for emergency purposes. But so far I only hand it over to my colleagues. But no meat, for such a carnivore like me, it is a different story. Don’t get me wrong, we do cook meat free or even vegan from time to time, but not continuously for a whole month. Sometimes you either need a good motivation to keep going, or some really good meat free recipes. And this soup is definitely one of them!
I’ve learned the recipe from an indian chef and now it’s one of my favourites. If you also consider trying a meat-free diet, start with this recipe! Or just try it, because it’s so good.
Cooking time: ca 60min
Orange lentil ( a hand per person, or 50g p.p.)
2-3 whole chilis
1 tsp whole cumin
1 tsp black mustard seeds
1 small tsp coriander seeds
1 tbsp coconut oil
1 tsp garlic
1 tsp ginger
1 big onion
1 tsp curcuma
200g peeled tomatoes (canned)
fresh coriander and mint
1 can unsweetened coconut milk
salt and pepper
Cook the tomatoes in a small pot until most of the water evaporates (ca.20min) In the meantime chop the onion, mince the garlic cloves and ginger. Melt the coconut oil in a big pot and add the cumin, mustard seeds, curcuma, and coriander seeds. Cut the chilis in rings and add the half to the pot. Let it all fry for just a minute, then add the onion. Cook on small heat, until golden brown. Add the tomatoes and cook together for few minutes.
Rinse the lentils and add to the soup. Stir well and add the water (1:2, 2 glasses of water for every glas of lentils) Bring to the boil, then lower the heat and cook until the lentils become soft. Add salt and the rest of the chilis. Stir well and pour in the coconut milk. Add the fresh coriander and more water if needed. Season with lemon juice. Pour the soup on a plate and garnish with fresh mint.