Spiced Lentil Coconut Soup Food

SPICY LENTIL & COCONUT SOUP

Steps:

• Put all the ingredients for the soup base EXCEPT the salt, coconut milk, coriander and cavolo nero in a large saucepan and bring to a boil.Turn down the heat, half covering the saucepan with a lid, and simmer until the lentils are soft (20-25 minutes). Stir occasionally to make sure it isn't sticking or boiling dry.
• When the lentils are soft, season to taste with salt.
• Off the heat, use a stick blender to puree all or half the soup to your desired consistency.
• Stir in the coconut milk (keeping back approx 1 tbsp per serving for the garnish) and leave the soup on a low simmer while you make the tarka.
• In a small, deep frying pan heat the oil/ghee/butter over a medium heat.Add all of the seeds and the curry leaves. Cook until the seeds start to brown and sputter then turn down the heat.
• Add the onion, garlic, chillies, a little salt and pepper and cook until the onion is soft.Add the garam masala for the final 2 minutes.
• When the onion in the tarka is soft, pour the contents of the frying pan (including the oil/ghee/butter) into the saucepan containing the soup. Reserve a little of the tarka if you want to use it as a garnish.
• Add the coriander leaf and stems and the cavolo nero or other greens to the soup saucepan.Simmer until the greens are done to your liking (5-10 min).
• Stir in the lemon juice, check the seasoning and add more garam masala if liked.
• Serve the soup in bowls, garnished with coriander leaf, a swirl of the reserved coconut milk and, if liked, the reserved tarka, coconut shavings and red chilli.

SPICED CARROT & LENTIL SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
• Simmer for 15 mins until the lentils have swollen and softened.
• Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
• Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

BRYAN'S SPICY RED LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
• Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.

SPICY RED LENTIL COCONUT SOUP

Steps:

• heat oil in a large saucepan.
• add onions, spices and garlic and cook until softened.
• add lentils, brith, and water and bring to a boil.
• cover, reduce heat, and simmer 30 minutes or until lentils are tender.
• remove from heat and let it stand for 5 minutes.
• with an immersion blender puree soup until it's smooth.
• (this can also be done in a blender, in batches).
• stir in coconut milk and remaining ingredients.
• serve.

SPICY LENTIL-COCONUT CURRY/SOUP

Steps:

• In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
• Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
• Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
• In a large frying pan or skillet, heat the oil.
• Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
• Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
• Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.

FRAGRANT CARROT, COCONUT & LENTIL SOUP

Steps:

• Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
• Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.

INDIAN SPICED LENTIL SOUP

Steps:

• In a large pot heat the oil and saute the onions and garlic until translucent. Add the turmeric, cumin and chili powder to the mixture and stir until the spices are mixed into the oil.
• Add the lentils and water and bring to a boil.
• Boil for 15 minutes.
• Add the pepper and cook for another 5 minutes.
• Blend the soup well. If needed add more water to the soup to thin it.