Spicy Red Lentil Coconut Soup |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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adapted from cooking light, this is great on a cool autumn evening. Ingredients:
2 teaspoons olive oil |
2 cups onions, chopped |
1 tablespoon ginger, minced |
5 garlic cloves, minced |
1 teaspoon cumin |
1/2 teaspoon ground coriander |
1 pinch cinnamon |
3 cups chicken stock |
1 cup dried red lentils |
1/2 cup water |
1 cup light coconut milk |
3 tablespoons thai basil, chiffonaded |
2 tablespoons fresh lime juice |
salt and pepper |
Directions:
1. heat oil in a large saucepan.
2. add onions, spices and garlic and cook until softened.
3. add lentils, brith, and water and bring to a boil.
4. cover, reduce heat, and simmer 30 minutes or until lentils are tender.
5. remove from heat and let it stand for 5 minutes.
6. with an immersion blender puree soup until it's smooth.
7. (this can also be done in a blender, in batches).
8. stir in coconut milk and remaining ingredients.
9. serve.
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