This soup is one of my favourite recipes. Red lentil and coconut milk might sound a bit questionable, but if you are into exotic tastes, I highly recommend giving this recipe a try! The recipe is modified version of some recipe that my dad found randomly on a website dedicated to gluten free recipes and we modified it through years, so that it requires ingredients that are easy to buy in almost any local supermarket. (I hear you, my fellow small town residents!) Let's get started, shall we?
For one huge pot of this delicious dish you will need:
2 cup red lentils
1 cup tomato puree
5-7 cups water (depends on desired thickness)
1 cup coconut milk
1 onion, chopped
2 bell pepper, chopped
1 tbsp grated ginger
2-3 cloves of garlic, chopped
1 tbsp curry
1 tsp cinnamon
1 tsp chilli or 1 jalapeno pepper
3-4 tsp salt
1/2 lime, juiced
We recreated this recipe as simple as possible, so there are only 3 steps remaining once you have chopped all your ingredients and grated ginger:
First of all, heat up little bit of oil in the pot and then add onion and pepper and roast on medium heat for 5 minutes.
After 5 minutes of roasting, add garlic, ginger, all the spices and tomato puree. Give the mixture a good stir and roast for 3 more minutes.
As a final step, add coconut milk, water and red lentils. As for the water, I like to add 5 cups only, my mother adds 7, but I prefer my soup to be thicker. I recommend starting with 5 cups and cook it for a bit and then see whether to add more or not. Once you added all the ingredients, cook the soup for 25 minutes and you are pretty much done. After turning the heat off, add lime juice and stir and you are ready to serve! :)
Bon appetite! If you decide to try this recipe, let me know by leaving a comment! :)
