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Gia-Gina Across the Pond

So I've decided to follow my husband to his native Italy. Follow our adventures as we eat, drink, travel, adapt to and explore this remarkable country. Part food blog, part photo blog but mostly my rants and raves. After our two years in Italy, we relocated across the Atlantic "pond" and are back in the States.

Tuesday, September 05, 2006

Curried Lentil Soup

Curried Lentil Soup
-Serves 4 as a starter

A great way to add spice to your menu, can be served room temp. as well as hot.

3 carrots, diced
1 apple, diced
1 onion, diced
1 garlic clove minced
chicken broth or water
1 sm. can coconut milk
½ t. ground cumin, coriander, chili/paprika
1 T. curry powder, or more to taste
1 T. apple cider vinegar
1 ½ -2 C. dried red lentils, rinsed and picked over. (You can pre-soak them or not.)
salt and pepper

1. Sauté the onions, garlic carrots and apples in a bit of good olive oil until the onions are translucent. Add the vinegar, reduce the heat and continue to cook until the carrots are soft, about 10 minutes.

2. Add the chili, cumin, coriander, and curry powder to the vegetables and sauté until fragrant about 2-3 minutes. Season with salt and pepper. Now add all the lentils at once. Cover the lentils with the liquid (water or chicken broth) and let simmer for 45-60 minutes. Make sure to add more liquid of too much evaporates. (The consistency of the lentil soup should be that of thick oatmeal, since it will thin out when you add the coconut milk.)

3. Taste the lentils after 45-60 minutes, they should be tender. Add the coconut milk to the soup and stir to combine. Now I like to use a stick blender to puree the soup. You can also puree the soup in a regular blender and pass it through a fine sieve for a finer and smoother consistency. Taste for salt and spices and serve warm with a garnish of slivered mint or chopped cilantro.

This soup is not only delicious but healthy and easy.



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3 Comments:

At 7:06 PM, Blogger Sandra said...

That sounds really good. I make a lentil soup but it's not pureed and not a curry, more like a vegetable lentil soup with a broth base. This one sounds really different and I'd like to try it.

Are the red lentils the kind that soften and fall apart? I only have brown lentils and I wonder if they'd get soft enough for this.

Also, is a small can of coconut milk about a cup's worth, or less?

 
At 12:26 AM, Blogger Gia-Gina said...

Sandra,
Yes I use the red lentils, they cook up faster and the color is just right. I am not sure about the color of the brown ones but I know the taste will be just fien also.

The coconut milk is about 1 C. the little can, and adds a great flavor. Have fun. I forgot the photo but will add it today.

 
At 7:34 AM, Blogger Stelle In Italia said...

looks very tasty--and i just found coconut milk not too long ago, so i've been looking for a good recipe for it. great photo, too!

jackie

 

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