Pages

Sunday, January 6, 2013

Soup Sundays

Since Mama Pea is such an inspiration - and the soup she posted last Sunday was DELICIOUS! (Even though I forgot the tomatoes...) - here is my Soup Sundays offering.  It is a beautiful soup, to boot:

Red Lentil Coconut Soup
(stolen borrowed from Kim, who borrowed it and adapted it)

1 tablespoon olive oil
2 cups red split lentils
1 onion, finely chopped
1 red bell pepper, cored and seeded and cut into 1/2 inch dice
1 fresh jalapeno or Serrano chili, finely chopped (with or without seeds, depending on your tolerance)*
1 tablespoon fresh peeled and minced ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups water
1 can unsweetened light coconut milk
1-15 oz. can chickpeas
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving**

Heat the tablespoon of o/o in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.  Add the garlic and spices and stir well.  Add the tomato paste, stir well and continue to cook for 2-3 minutes until the mixture is toasty and fragrant.  Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20-25 minutes, adding the lime juice at the end of the cooking time.  Taste and adjust seasonings.  Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.

*I used a frozen jalapeno, but I have also used cayenne pepper.
**I rarely have fresh cilantro and, while it's a nice touch, the soup doesn't suffer from the lack of it.

12 comments:

  1. OMG, I totally FORGOT about Soup Sundays!!!

    Best be getting my bum in gear for NEXT Sunday.

    I don't know if I could stomach the jalapeno and curry (I'm a TOTAL wuss when it comes to hot stuff), but maybe if I omitted those two ingredients and let Paul add them to his own bowl?

    ReplyDelete
    Replies
    1. Carolyn, you don't have to add the jalapeno, and there are curries that are not hot at all. The one I use is not hot and, though I am a lover of all things hot, my system doesn't always share the love.

      Delete
  2. One question: Will you come live with me and cook for me?

    ReplyDelete
  3. What time is dinner? :) This is my FAVORITE soup, ever!

    ReplyDelete
    Replies
    1. Kim - Mine, too! I have made this many, many times since I found it on one of your menus! And let's not forget your GF cornbread!

      Delete
  4. Mmmmm...that sounds really good! I wish my hubby was more "into" soups like I am, I could eat it every other day! :)

    ReplyDelete
    Replies
    1. Candy - If you made it thick enough, he might not recognize it as "soup"! Where does he stand on "stew"? :)

      Delete
  5. I have never tried lentils. This sounds like a good way to finally try them.

    ReplyDelete
    Replies
    1. Michelle - I LOVE lentils! And red lentils cook much faster than brown ones, so they are great to use when you don't have all day to make soup!

      Delete
  6. OH I love soup and have actually been looking for a lentil soup. I'll be copying this one and trying it! My kiddos actually had lentil soup once and liked it, must confess it was from a can- OMW a can! I know, but now I'll try this one! Thanks for sharing it.

    ReplyDelete
    Replies
    1. SLF - A CAN??? Heehee - I haven't used my can opener in so long it has dust on it! The red lentils are great to use because they cook faster and are milder. It's a great way to break kids in!

      Delete