Spiced Red Lentil and Coconut Soup
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Ingredients
- 2 tablespoons of olive oil
- 2 red onions, finely chopped
- 1 bird’s eye chili, seeded and finely sliced
- 2 garlic cloves, chopped
- 1 inch piece of lemongrass, outer leaves removed and inside freshly sliced
- Scant 1 cup red lentils, rinsed
- ½ teaspoon sea kelp
- Dash of cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 2/3 cups of coconut milk
- Juice of 1 lime
- 3 scallions, chopped
- Scant 1cup cilantro, finely chopped
- Salt and fresh ground pepper
Instructions
- Heat the oil in a large, deep frying pan and add the onions, pepper, sea kelp, chili, garlic and lemongrass. Cook for 5 minutes or until the onions have softened, stirring occasionally.
- Add the lentils and spices. Pour in the coconut milk and 3 ¾ cups water, and stir. Bring to a boil, stir, then reduce the heat and simmer for 40-45 minutes or until the lentils are soft and mushy.
- Pour in the lime juice and add the scallions and cilantro, reserving a little of each for the garnish. Season, then ladle into bowls. Garnish with the reserved scallions and cilantro.
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