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A Delicious Soup !

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Red lentils have a sweet, slightly nutty flavor and a beautiful orange color. Because they cook relatively quickly, they are an ideal ingredient to feature in a pureed soup such as this. Accented with Indian spices, this beautiful lentil soup is further enriched with coconut milk, which gives it a silky texture. A final drizzle of coconut milk and a sprinkling of cumin seeds makes an elegant garnish.

Ingredients
Makes 6 servings
2 medium onions, finely chopped
2 garlic cloves, crushed
4 medium tomatoes, cored and coarsely chopped
2 medium carrots (198 g/7 oz) chopped
½ Tbsp (3 g/0.1 oz) ground turmeric
1 Tbsp (6 g/0.21 oz) ground cumin
6 cardamon pods
½ cinnamon stick
1 cup (214 g/7.5 oz) red lentils
3 ¾ cups (885 g/31.2 oz) water
1 1/2 cups plus 2 Tbsp (400 g/14 oz) coconut milk
1 Tbsp (15 g/0.5 oz) fresh lime juice
Kosher salt and freshly ground black pepper to taste
Cumin seeds, for garnish

Food Preparation
In a large saucepan, combine the onions, garlic, tomatoes, carrots, turmeric, cumin, cardamom pods, cinnamon stick and red lentils. Add the water and bring to boil over high heat. Reduce to medium-low heat so that the soup is just simmering, cover, and simmer gently for about 20 minutes, or until the lentils are soft.

Remove and discard the cardamom pods (they are easy to find because they swell up when cooked) and cinnamon stick. Process the mixture in a blender or a food processor to a smooth puree. Press the soup through a fine-mesh sieve (this step is optional, but will give the soup an ultra-smooth texture), than return it to a clean saucepan.

Reserve about 2 Tablespoons of the coconut milk to garnish the soup and add the remainder to the pan along with the lime juice. Stir well. Season to taste with salt and pepper. Reheat the soup gently over medium-low heat without boiling. Ladle into heated bowls, swirl about 1 tsp of the reserved coconut milk on each serving, and garnish with a few cumin seeds.

The Savvy Diva
I like to mix lentils with grains, such as rice results in a complete protein dish. Aside from being a good source of protein and fiber, red lentils are also rich in vitamins and minerals, including folate (which your body needs to produce iron), vitamin A, potassium, phosphorus and magnesium. Find the one you like the most and alternate between the brown and the green; they are also delicious.

Recipe from the Vegan Divas Cookbook
http://vegandivasnyc.com/prod…/the-vegan-divas-cookbook.html



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