Spiced Lentil Soup
"Make this soup your own by adding or omitting spices to your taste."
photo by Belloo
- Ready In:
- 1hr 10mins
- Ingredients:
- 20
- Serves:
-
8-12
ingredients
- 1 cup split red lentils
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon anise
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 2 pinches saffron (optional)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 teaspoon coriander
- 2 tablespoons fresh gingerroot, grated
- 1 medium red pepper, finely chopped
- 1 medium orange bell pepper, finely chopped
- 1 medium green pepper, finely chopped
- 2 1⁄2 cups vegetable stock
- 2 (400 ml) cans coconut milk
directions
- Steep red lentils in hot water for 10 minutes, rinse and drain.
- Heat oil in a large, heavy-based pan and gently fry the onion and spices for 3-4 minutes.
- Add the peppers, lentils and continue frying for 4-5 minutes, stirring to distribute the spices evenly among the vegetables.
- Pour in the stock, bring to a boil and simmer gently, covered, for 10 minutes.
- Stir in the coconut milk and continue to simmer, covered, for 35-40 minutes.
- Leave cool for several minutes.
- Liquidize in blender until completely smooth, season to taste and reheat gently before serving.
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RECIPE SUBMITTED BY
Belloo
Canada
I am a retired teacher. My late father was an award-winning pastry chef. I learned quite a lot from watching him and from the tips he gave me over the years. How I loved to watch him magically put together a magnificent wedding cake or create something beautiful out of chocolate.
