Autumn is sneaking up on us and we are staying warm with nourishing soups made by the hands of our inspiring Yeotown chefs. This lovely dish we are sharing with you is a beautifully aromatic, Thai-inspired fusion of lentils and fresh vegetables certain to keep your senses and belly satisfied throughout the season.
Lentils, one of the easiest legumes to digest, come in a variety of colors including brown, green, and red, and just about every shade in between. Each type slightly differs from the next in terms of cooking time, taste and texture, but all of them contain similar nutritional value. Packed with protein, lentils are easy to prepare (requiring no soak time) and possess an earthy flavor that unites brilliantly with countless meals.
Besides being healthy and entirely tasty, these fiber-filled gems help stabilize blood sugar levels and lower cholesterol, as well as reduce your risk for heart disease. Beyond these favorable qualities, lentils are considered a natural weight-loss food and have become a popular component for many vegetarian dishes and detox diets.
Our splendid Coconut and Lentil Soup is brightened with fresh ginger root, a medicinal spice used to reduce inflammation, relieve tummy discomfort and heighten passion with its aphrodisiac properties. This hearty soup, brimming with benefits, can easily stand alone as a main course or serve as an appetizer at your next dinner party. It also makes great leftovers, which will carry you through your busy week ahead.
We are happy to share our creamy Coconut and Lentil Soup recipe. Try it out at home for an exotic, mouthwatering meal!
Coconut and Lentil Soup
1 cup red lentils
2 cups water
1 can of coconut milk
juice of half a lime
1 tsp tamari
1 tsp mild chili powder
½ red pepper, chopped
½ yellow pepper, chopped
½ red onion, chopped
6-8 spring onions, chopped
1 inch of ginger root
3 garlic cloves
1 chili, finely diced (remove seeds)
handful of roughly chopped fresh coriander
2 liters cold water
1 white onion, quartered
2 celery stalks
2 lemongrass stalks
5 garlic cloves
1 inch ginger root
zest of half a lime
Peel and roughly chop all the stock ingredients. Place in the cold water and bring to a boil, cover with a lid and simmer for about 45 minutes. Add water to soup if it reduces too much while cooking.
In a separate pan, place the lentils covered with cold water, bring to a boil and simmer for about 12 minutes until they are soft. If you like your soup smooth, whip or blend them for a few seconds or leave as they are for a more rustic texture.
Add one can coconut milk to the pot of lentils.
When the stock is cooked, strain off the vegetables and add the stock to the lentils and coconut milk. Bring the soup up to a simmer and check the flavor. Add tamari sauce, lime juice and chili. Add the vegetables and cook for a further fifteen minutes. (Butternut squash also works really well as a vegetable addition.)