Food & Wine
Red lentil, ginger and coconut soup
Lentils deserve more praise than they get – they're astoundingly cheap, good for you and much easier to cook well than you may think. This is a proper stick-to-your-ribs kind of soup, but still classy enough to serve at a dinner party.
Makes: 1.25 litres
Ingredients:
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, finely chopped
- 2 onions, finely chopped
- 4cm piece of fresh ginger, finely chopped
- ½ teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½-1 teaspoon chilli flakes
- 2 orange kumara, diced
- 1 cup red lentils
- 1 x 400ml can coconut cream
Method:
- Heat the oil in a large, heavy saucepan. Add the garlic, onions and ginger and cook over moderate heat for 5 minutes, stirring often. Add the salt, spices and chilli flakes and cook for another 3 minutes, then add the kumara and lentils. Stir well, then add 3½ cups water. Bring to a simmer and cover.
- Cook for 15 minutes, until the lentils and kumara are soft. Remove from the heat and mash vigorously (use a stick blender if you want the soup to be very smooth).
- Open the can of coconut cream, scoop out the top third, which will be very thick and reserve. Pour the remainder into the soup and stir, then return to the heat until just beginning to bubble. Taste for seasoning, then serve in bowls, with a little of the reserved coconut cream spooned on top.
Written by Lucy Corry. First appeared on Stuff.co.nz.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links:
Onion and parsley bread dumplings