It’s getting cold out….and if you live in the Northeast, then it’s about time! Not that I’m complaining about the 65 degree weather we are having this late in the year, but it just feels so strange to be walking outside with just a sweater in late November.
Anyway, the forecast reads mid-40s for the next few days. I know that’s amateur cold weather, but it’s still cold. So,wrap a blanket around yourself, put on a cute pair of socks and let’s make some soup!
This soup is a-maz-ing! It’s so delicious! Although the original recipe wasn’t particularly spicy, I have adjusted the amounts of the spices. However, feel free to adjust to your liking, whether it’s milder or spicier.
Je soupçonne que vous allez adorer cette soupe!
Spiced Coconut Lentil Soup
- 2 tsp olive oil
- 1/2 large or 1 medium onion, finely chopped
- Pinch of red pepper flakes
- One-inch piece of peeled ginger, minced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 1 14 oz can coconut milk
- 3 cups water
- 1 1/2 tsp chili powder
- 1 1/2 tsp paprika
- 1 1/2 tsp cumin
- Pink Himalayan salt
- Black pepper
- Juice of 1 lime
In a heavy saucepan, heat the oil. Add the onion, season, cover and allow to soften for several minutes. To the pan, add the minced ginger and garlic, along with the chili flakes. Cook for a few more minutes until the flavors begin to infuse.
Add the lentils and carrots along with the chili powder, paprika, and cumin. Stir thoroughly until the lentils are coated. Pour in the coconut milk and water. Taste and season with some more salt and pepper.
Cover, bring to the boil and then lower to a simmer for forty minutes, stirring frequently.
Juice the lime and set aside.
When the lentils have softened and almost disintegrated to form a thick, creamy soup, take the saucepan off the heat, pour in the lime juice, taste for seasoning, and serve with a few fresh coriander leaves or strips of lime zest for garnish.