Spicy Red Lentil Coconut Soup Food

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 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.

SPICY RED LENTIL SOUP

Steps:

• saute garlic and ginger in olive oil for about 5 minutes
• add all the other ingredients, hand crushing the tomatoes and using the juice as well.
• i also make sure to hand crush my dried herbs De province for better flavor.
• cook until lentils are tender.

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.