Spicy Red Lentil Coconut Soup

Submitted by chia2160

"adapted from cooking light, this is great on a cool autumn evening."

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 teaspoons olive oil
• 2 cups onions, chopped
• 1 tablespoon ginger, minced
• 5 garlic cloves, minced
• 1 teaspoon cumin
• 1⁄2 teaspoon ground coriander
• 1 pinch cinnamon
• 3 cups chicken stock
• 1 cup dried red lentils
• 1⁄2 cup water
• 1 cup light coconut milk
• 3 tablespoons Thai basil, chiffonaded
• 2 tablespoons fresh lime juice
• salt and pepper

directions

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

Reviews

[Elmotoo]

Really easy, really delicious! I did add a pinch of Aleppo pepper. I saw no need to puree because the red lentils all but dissolve. Made in memory of Sandy. RIP dear cooking friend.

 

[Orphic Myth]

This was really good! Bill made it last night with a few changes: He accidentally bought cream of coconut instead of coconut milk, but we cut the sweetness with a dash of cayenne pepper — which also made it spicier since your "spicy" soup has no heat. Also, we don't have a blender, so our soup was a little more chunky. But we like it that way! So it was very tasty!