Warm soup is a bliss during winter. This week, I am sharing some winter warmer. I found this recipe on Yummly and I reckon it is my favourite combination – soup and coconut. This recipe is gluten free making it dietary friendly for anyone who suffers gluten intolerance at home. Of course by buying organic materials from your local market or growing your own produce at your garden can easily turn this soup to a gluten-free and organic dish.
- 1/2 purple onion (large, finely chopped)
- 1/2 red chili peppers
- 1 piece ginger (peeled)
- 1 clove garlic
- 200 grams red lentils
- 280 ml coconut milk
- 700 ml water (filtered)
- 1 vegetable bouillon (scant teaspoon vegan)
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp cumin
- salt (pink Himalayan) – to taste
- black pepper – to taste
- 1 lime (juiced)
- 1 tsp coconut oil
- Finely chop the red onion – I actually like to mince mine with a knife.
- Heat the coconut oil in a heavy based saucepan. Add the onion, season, cover and allow to soften for several minutes.
- Meanwhile, mince the chili, garlic and ginger together. Add to pan, cover and cook for a few more minutes until the flavors begin to infuse – your kitchen should be full of wonderful aromas by now.
- Rinse and sort the red lentils and add to pan along with the ground coriander, paprika and cumin. Mix thoroughly and then pour in the coconut milk and water. Sprinkle in the vegetable bouillon and lightly season with some pink Himalayan salt and freshly ground black pepper.
- Cover, bring to the boil and then lower to a gentle simmer for forty minutes, ensuring to stir frequently.
- Juice the lime and set aside.
- When the lentils have softened and almost disintegrated to form a thick, creamy soup, take off the heat, pour in the lime juice, taste for seasoning and serve with a few fresh coriander leaves for garnish.