Monday, May 11, 2009


Spiced coconut red lentil soup (recipe in the comments)
Ginger snow peas and peppers

Hot tea
So if you read regularly, you'll know that we have a love affair going with the red lentil. It's a high protein legume that cooks incredibly quickly and is flavored by whatever you mix with it. It's a mainstay of several of our Indian recipes. So, when I saw this soup for a slightly more Thai way with the red lentil, I jumped on it. The soup is made with red lentils sauteed with onion, ginger, and garlic. These simmer in broth and then the whole thing is pureed and mixed with coconut milk, lime juice and basil. It's WONDERFUL! I think Thai basil would be even better!

Prep Notes
Difficulty: Easy
Chopping: Onion, ginger, garlic, basil, snow peas, peppers
Time: 40 minutes, 25 of which is simmering
Make ahead: No problem.

J: "This is totally unique and wonderful!"
M: "A new way with lentils."

1 comment:

J said...

Spiced Coconut Red Lentil Soup - Cooking Light
Serves 4

2 t olive oil
2 cups chopped onion
1” fresh ginger, peeled and chopped
1 t ground cumin
½ t ground coriander
⅛ t cinnamon
5 garlic cloves, sliced
3 cups chicken broth
1 cup dried red lentils
½ cup water
1 cup light coconut milk
3 T chopped fresh basil (Thai basil would be fantastic!)
2 T lime juice
¼ t salt

Heat oil in a large soup pot over medium-high heat. Add onion and cook 8 minutes or until golden. Stir in ginger, cumin, coriander, cinnamon, and garlic; cook 1 minute, stirring constantly. Add broth, lentils, and water. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Don’t worry if it looks dry.

Remove from heat. Immersion blend until smooth. Stir in coconut milk and remaining ingredients; cook over medium heat 2 minutes.