|Indian Coconut Lentil Soup|
Soupe Indienne (Indian Coconut Lentil Soup)
2 c Lentils, dry (Orange or Yellow)
1 large Onion, chopped fine
1 1/2 T grated Ginger
6 cloves Garlic, minced
1 14 oz tin of Tomatoes, w the Juice
2 l Vegetable Broth (or Chicken if you prefer)
1 t Cumin
1 t Ground Coriander
1 1/2 t Curry Powder
1/2 t Cinnamon
1 tin Coconut Milk
1/2-1 T Sunflower Oil
1 Chipotle Chile, chopped (no Adobo sauce, D's addition to recipe)
Salt and Pepper
Fresh Cilantro, garnish
1 t toasted Coconut flakes per bowl, garnish
Red Chili Flakes, garnish
In a large pot, heat half the oil on medium high heat. Cook the Garlic, Onions until just transparent. Add the other half the Oil and add the Spices, Ginger and the Lentils. Stir for a minute.
Add the Tomatoes. You can either run a knife around the can before adding them or as we do, squash each Tomato as you put it into the pot then pour in the liquid after. Add the Vegetable Broth.
Bring just to a boil then reduce. Simmer uncovered for 30-45 minutes.
Add the Coconut Milk. Season to taste with Salt and Pepper. Add the juice of the Lime.
Serve with fresh Cilantro and Toasted Coconut Flakes. (And if you like, Red Chili Flakes. That was just me tho, not D)