Spicy 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.

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.

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.

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 TOMATO, LENTIL & COCONUT SOUP FROM SAFFRON RESTAURANT,

Steps:

• Slow roast the dry spices in a frypan. Will be very aromatic! Pound in a mortar. (I usually don't bother as I enjoy the taste explosion when you crunch down on a seed!).
• Heat the oil in a large pan, then gently fry the garlic, onion and ginger.
• Add the spices and fry another couple of minutes.
• Add the rest of the ingredients (minus the lentils and fish sauce) and bring to a boil. Reduce heat & simmer for 30mins.
• Blend quickly to break up the tomatoes.
• Add the lentils & simmer for 5 minutes, stirring constantly until the lentils are cooked. Add fish sauce & serve.

SPICY LENTIL SOUP

Steps:

• Wash and pick over lentils. Cover with water and leave to soak for 15 minutes.
• While lentils are soaking, prepare other ingredients for use.
• When everything is ready, drain lentils and set aside.
• Heat oil in a heavy saucepan. Sauté onion, garlic and ginger until onion is translucent.
• Stir in turmeric, cumin and chili powder, and sauté for about 1 minute.
• Add lentils, zucchini, carrot, vegetable stock, salt and pepper (if needed). Bring to a boil, then reduce heat and simmer for 20-30 minutes (until vegetables are almost tender). Spoon off scum as needed.
• Add linguine pieces and simmer another 10-15 minutes (until pasta is al dente). I used only 1 ounce of linguine, but you could use more to add body to the soup.
• To serve, ladle into bowls and garnish with cilantro and a dollop of cream, sour cream or Neufchatel cheese.