Curried Coconut Milk Red Lentil Soup With Zucchini Food

CREAMY COCONUT & RED LENTIL CURRY

Steps:

• Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes
• Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. Rinse the lentils briefly, then add them to the saucepan with the coconut milk and vegetable broth and stir to combine.
• Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.
• Serve warm with rice, or as desired; leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

AUTO DRAFT

Steps:

• Heat the oil in a heavy pot over moderate heat. Add the onions and chopped ginger; cook 6 to 8 minutes or until the onions are translucent. Add the fresh pepper, garlic, cumin, coriander, turmeric and salt; continue cooking 1 minute. Add the lentils and stir to coat with the spices.
• Pour in the coconut milk and 2 cups of water. Cover the pot and simmer for 5 minutes, stirring occasionally. Toss in the zucchini, adding more water if the dish looks dry. Continue cooking, covered, 10 more minutes or until the zucchini is cooked, but still firm. Remove from heat, and let the curry rest with the lid on for 5 minutes. Sprinkle with chili flakes and garnish with the chopped coriander before serving.

CURRIED COCONUT MILK RED LENTIL SOUP WITH ZUCCHINI

Steps:

• Rinse lentils and drain. Peel and finely chop onion and garlic. In a pot, fry onion and garlic in 2 tablespoons hot oil until translucent. Sprinkle with curry and sauté briefly. Mix in lentils, broth and up to 4 tablespoons coconut milk. Simmer, stirring occasionally, about 25 minutes. If necessary, thin with additional broth.
• Meanwhile, rinse, trim and chop zucchini. In remaining oil, fry zucchini, 2-3 minutes. Season soup with salt, red pepper flakes and lemon juice. Ladle soup into bowls and top with zucchini. Sprinkle with red pepper flakes and curry powder and drizzle with remaining coconut milk.

COCONUT RED-LENTIL CURRY

Steps:

• Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
• Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.

CURRIED SQUASH, LENTIL & COCONUT SOUP

Steps:

• Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
• Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

CURRIED RED LENTIL SOUP WITH TOASTED COCONUT

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don't burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
• Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.
• While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
• Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

RED LENTIL & COCONUT SOUP

Steps:

• Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
• Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
• Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.