Monday
Spiced coconut red lentil soup (recipe in the comments)
Ginger snow peas and peppers
Pita
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.
Reaction
J: "This is totally unique and wonderful!"
M: "A new way with lentils."
skip to main |
skip to sidebar
It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
The very special posts
About Me
- J
- Buffalo, New York, United States
- My family - J (wife, mother, and blog author), M (husband and father), and T (prodigious toddler) - loves to eat! Cooking and eating are our favorite creative enterprises, and a good meal is a work of art. Watch us as we try to keep our dinners diverse, make decisions about what we eat, and learn more about the food (and the blogging) universe!
Blog Archive
Foodie BlogRoll!
1 comment:
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.
Post a Comment