Coconut Lentil Soup and Chapati Bread

Lentil soup

After my studies, I spent a few months in the Netherlands. This is where I came across a recipe for a very easy to make, but surprisingly delicious lentil soup. It was in the free magazine of the Albert Heijn supermarket, among other quick and easy recipes.

I love lentils in any form – soups, salads, stews, patties – and I am open to any new ways of making it, but I seem to have developed a special relationship with this soup. I blame it on the beautiful flavor which comes from coriander + turmeric + coconut milk.

Lentil soupChapatiNotes:
The original recipe is with green lentils, but I mostly make it with red lentils as they cook very quickly.
Also, sometimes I add red peppers and I always make mine hot by adding chili peppers or flakes.
You can use a (hand) blender to puree the soup or just have it in the chunky style.
I usually use more than 1 tsp of coriander, cumin, turmeric. Just adapt it to your own taste.

Coconut lentil soup

2 onions, finely chopped
3 carrots, finely diced
1/2 red pepper, finely diced (optional)
1 tomato, cut into cubes
2 tbsp olive oil or coconut oil
1 tsp ground turmeric
1 tsp cumin (freshly ground if possible)
1 tsp ground coriander (freshly ground if possible)
sea salt and pepper
400 g lentils (if red lentils, you can add them uncooked; if green lentils, cook them in advance)
1 liter water
400 ml coconut milk (canned or fresh if you make your own milk)
1 lime or lemon
Fresh coriander and spring onions to serve (optional)

Heat oil in a pot. Add onions, bell pepper and carrots and saute until fragrant. Add ground turmeric, cumin, coriander and chili flakes and cook for a few minutes while stirring. Add rinsed red lentils and let it cook for 5 min. Now add water, sea salt, pepper and the coconut milk and let it simmer for about 20-25 minutes or until lentils and vegetables are soft. Then add the tomato and let it cook for a few more minutes.

You can serve the soup in bowls, with finely chopped spring onions, some coriander leaves, a bit of olive oil and lime. And accompanied by Chapati (see below) or just some sourdough.

Chapati

I make this flat unleavened bread by mixing some white flour (or white flour + rye or spelt) with water. And I also add some butter while kneading. I then divide the dough into small balls and then flatten them with a rolling pin (or a bottle when no other tool around 🙂 ). Then I cook them on both sides in a frying pan with no oil.

Bon appetit,

Sara

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