With the colder air we`ve been having lately I feel the need to get out the old soup pan.
I love soup and lentil soup is a favorite, therefor I`ve made it many times. As always, when I cook I improvise a little which may change the taste a little from time to time. This time I used more ginger and added cilantro – the family was divided on how well this worked (I loved it though and so I`m sharing it with you).
My tip for you is this: if you love ginger, use the amount I used in this recipe. If you`re not a ginger fan hold back on it. Same goes for the cilantro.
Remember to always taste your food along the way of cooking it, adding sugar, salt or something sour or bitter to get the right balance.
So let`s get to the soup.
This serves 4-6.
What you need:
* Vegetable oil
* 2 medium yellow onions, chopped
* 1 cup red lentils, uncooked
* 3 medium carrots, peeled and roughly chopped
* 1 can coconut milk
* 1 bay leaf
* 3 cloves garlic, minced
* 1 piece fresh ginger, grated
* 1 tablespoon curry powder, however hot you prefer
* ½ cup chopped cilantro
What you do:
In medium saucepan, heat oil over medium heat. Add the onions and stir often until onions start to golden, about 5 minutes.
Add 4 cups water, lentils, carrots, coconut milk, 1 teaspoon salt and bay leaf. Cover the pan and bring to a boil. Reduce heat, and simmer until lentils are tender, about 20 minutes.
Meanwhile, in small skillet, heat a spoonful oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
Remove bay leaf.
In food processor or blender, puree soup until velvety smooth. Taste, and add a bit more salt if desired.
Serve hot with fresh spelt bread or brown rice.