Wednesday, October 14, 2009
Time for soup: lentil and coconut soup
Proper autumn has come somewhat suddenly this year. I've got vague memories of enjoying the warm autumn sun and a cup of coffee on our newly installed patio only recently. But that's all history now - the winds are really chilly and strong, there's hardly been a day without rain during the last week or so. We've turned on the heating indoors and I'm wrapping our daughter into several layers whenever we're going outdoors. It's been already snowing in the south of Estonia, and we've had night frosts as well. Winter's soon here...
Which means it's a perfect time for filling and chunky soups that heat both your heart and your body. Here's something I made for dinner just few days ago.
Lentil and Coconut Soup
2 cm piece of ginger, peeled and grated
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
1 Tbsp oil
1 tsp turmeric
200 g red lentils ("Egyptian lentils"), rinsed and drained
500 ml (half a litre or two cups) hot vegetable stock
400 g can crushed tomatoes
250 ml (one cup) coconut milk
fresh coriander/cilantro for garnish
Heat oil in a heavy saucepan, add ginger, onion and garlic and fry on a medium heat for a few minutes, stirring regularly. Do not burn!
Add turmeric, hot stock, tomatoes and rinsed lentils. Give it a stir, bring into a boil. Then reduce heat, cover the saucepan partially with a lid, and simmer on a low heat for about 20 minutes, until lentils are soft.
Stir in the coconut milk, heat through.
To serve, divide into soup bowl and garnish with a coriander leaf.