Every once and a while I share a delicious recipe and I’ve got a real treat for you today. On Wednesday night I made red lentil coconut soup and it was a resounding success.
(I did not take this amazing picture, Tina the creator of the blog Scaling Back and the chef behind the recipe did)
- 2 cups red split lentils
- 1 onion, finely chopped
- 1 red bell pepper cut into 1/2 inch dice
- 1 fresh jalapeno or serrano chili, finely chopped, including seeds
- 1 tablespoon fresh peeled and minced ginger
- 2 garlic cloves, finely chopped
- 1 tablespoon curry powder
- 1/2 teaspoon cinnamon
- 2 teaspoons salt
- 1/3 cup tomato paste
- 7 cups water
- 1 can unsweetened light coconut milk
- 1 15-ounce can of chickpeas
- 1 tablespoon freshly squeezed lime juice
- fresh cilantro and lime wedges for serving
Interested how they all mix together? Here you go:
Saute the onion, red pepper and jalapeno pepper in oil (I used coconut oil) for 5 minutes or so until onion gets a nice light brown colour (on medium heat). Add the garlic, ginger (I substituted with ground ginger as the store had moldy stuff…gross), curry powder (did not put 1 tbsp, but 2 teaspoons – totally up to you), cinnamon, and salt. Mix together. Add the tomato paste. Finally add the water (I used 5 cups of chicken broth and 2 cups of water), chickpeas, and lentils. I brought the mixture to a boil and then allowed to simmer for 25 minutes. When close to done, add the lime juice. Dish out, add cilantro and serve.
I hope you enjoy this yummy recipe as much as we did!
P.S. Thanks to Tina from Scaling Back for sharing this recipe.