Spicy red lentil and coconut soup

This soup is substantial enough for a full meal. Serve with some whole wheat bread and enjoy!

Ingredients

2 onion (red onions, thinly sliced)
1 chili pepper (small, seeds removed, sliced)
2 cloves garlic (peeled and crushed)
2 tablespoons olive oil
1 leaf bay leaf
1 teaspoon ajwain (ground)
1 teaspoon paprika
4 ounces coconut milk
1 lime (juice only)
3 scallion (sliced)
1 cup coriander (fresh leaves, chopped)
  salt (to taste)
  pepper (to taste)
1 cup lentils (red split lentils)

Instructions

Heat the oil in a large pan and add the chilli, onion, and bay leaf. Cook for approximately 4 minutes.

Add the garlic and cook a further 1 minute. Set aside.

Place the lentils in a large saucepan of boiling water. Boil on high for 10 minutes. Drain and return to rinsed pan.

Add the cooked onions, chilli, bay leaf, ground cilantro, paprika and coconut milk.

Now add 3 3/4 cups water and mix well. Bring to a boil, then reduce heat and simmer for approximately 30 to 40 minutes or until the lentils are tender.

Once the lentils are cooked add the lime juice, spring onions and fresh cilantro.

Season with salt and pepper if necessary and serve immediately.

Garnish with a few spring onions and a swirl of coconut milk if desired.

Yield
4 servings
Preparation time 10 minutes
Cooking time 1 hour
Total time
1 hour, 10 minutes

Source

North American cuisine

easy, simmer
beans & pulses, soups
American food recipes
Food in U.S.A.