Description
This recipe for lentil soup is easy to make and can be as mild or spicy as you see fit. Serve with a salad, slice of bread and piece of cheese for a filling lunch or light dinner.
Scale
Ingredients
- 1 1/2 cup red lentils
- 1 large onion, diced
- 2 cloves garlic, grated or crushed
- 1 tablespoon grated fresh ginger
- pinch red chili flakes
- 2 teaspoons olive or cold pressed canola oil
- 1 teaspoon ghee or clarified butter
- 4 cups chicken or vegetable stock
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1 [398 mL] can coconut milk
- 1 medium lime
- salt and pepper, to taste
- 2 medium tomatoes, seeded and diced
- 2 tablespoons finely chopped cilantro
- cup chopped dry-cured hot chorizo
Instructions
- Rinse the lentils in a sieve until the water runs clear. Drain well and set aside.
- In a large pot, heat the oil and ghee over medium heat. Sauté the onion, garlic, ginger and red chili flakes until the onion is softened, about 5 minutes.
- Add the rinsed lentils and cook, stirring for another 5 minutes.
- Add the stock, cumin, coriander and turmeric. Increase the heat to high. As soon as the soup boils, reduce the the heat to a simmer.
- Simmer, uncovered, until the lentils are tender and the soup has thickened, about 20 to 30 minutes.
- Add the coconut milk and a generous squeeze of lime to the soup. Using an immersion blender or a standard blender working in small batches, purée the soup until smooth. Taste and adjust the lime, salt and pepper to taste.
- Ladle the soup into bowls and garnish with diced tomatoes and cilantro, and chorizo, if using.
Notes
This recipe is adapted from The Soup Sisters Cookbook: 100 Simple Recipes to Warm Hearts…One Bowl at a Time, edited by Sharon Hapton with Pierre A LaMielle. Published by Random House © 2012.
Don’t know how to make clarified butter or ghee? Read this post for details and a recipe.