She put the lime in the coconut, she drank ‘em both up…
Had to give this soup a go because it uses a lot of my favourite ingredients (and because there’s only so much M&S soup a good wife can realistically serve up). It’s tasty and filling and good for you.
Red lentil coconut soup
2 cups red split lentils
1 onion, finely chopped
1 fresh green chilli, finely chopped
1 tbsp fresh minced ginger
1/2 tsp turmeric, 1/2 tsp cumin seeds, 1/4 tsp cinnamon
1 tsp salt, 1 tsp sugar
1/3 cup tomato puree
1 tbsp olive oil
8 cups water
1 can light coconut milk
1 can chickpeas, drained
2 tbsp freshly squeezed lime
fresh coriander and lime wedges to garnish
Heat the olive oil in a soup pan, add the onions and chilli and sautee for 5 mins until softened and beginning to take some colour. Add the ginger, spices and tomato puree and continue to cook over a low heat for 2-3 mins until the mixture is toasty and fragrant. It will be quite dry by this stage so don’t sidle off to eat a snack (ok, that’s more of a note to self…).
Add the water, coconut milk, lentils and chickpeas and simmer uncovered for 20-25 mins.
Stir through the lime juice before serving. Check for seasoning and add more salt or lime as you like. Ladle into your fanciest bowls and serve topped with a sprinkling of the fresh coriander and some extra lime wedges on the side.