Spicy Lentil Coconut Soup (Print Version)
# Ingredients:
01 -
1 baguette loaf
02 -
Salt
03 -
Pepper
04 -
1 teaspoon chili flakes
05 -
Juice from half a lemon
06 -
Half a bunch fresh cilantro
07 -
200 milliliters coconut milk
08 -
800 grams diced tomatoes from a can
09 -
150 milliliters veggie stock
10 -
2 teaspoons garam masala or curry powder
11 -
2 tablespoons canola oil
12 -
200 grams red lentils
13 -
A thumb-sized piece of ginger
14 -
2 onions
# Instructions:
01 -
Chop your cilantro, let it simmer uncovered for another 5 minutes, mash up with a stick blender if you want it smoother, season to your liking with salt, pepper, and a splash of lemon.
02 -
Keep it bubbling on medium heat with a lid for 20 minutes.
03 -
Toss in the lentils and garam masala, stir them in, then pour in the veggie broth, canned tomatoes, and coconut milk.
04 -
Heat up the oil, toss in onions and chopped ginger, and let them soften for a couple minutes.
05 -
Dice your onions. Peel and mince the ginger. Rinse your lentils and drain them well.
# Notes:
01 -
If you like, you can blend the soup until smooth.
02 -
Best enjoyed with a handful of fresh cilantro and some crusty baguette on the side.