Spicy Lentil Coconut Currysoup Recipes

Steps:

• heat oil in a large saucepan.
• add onions, spices and garlic and cook until softened.
• add lentils, brith, and water and bring to a boil.
• cover, reduce heat, and simmer 30 minutes or until lentils are tender.
• remove from heat and let it stand for 5 minutes.
• with an immersion blender puree soup until it's smooth.
• (this can also be done in a blender, in batches).
• stir in coconut milk and remaining ingredients.
• serve.

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don't burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
• Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.
• While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
• Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

Steps:

• In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
• Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
• Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
• In a large frying pan or skillet, heat the oil.
• Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
• Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
• Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.