From Flats To Lofts

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Red Lentil Soup

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Unlike Sarabeth, I seem to be incapable of finishing a post before the end of the day. I would like to blame it on spending the day sitting for 4 hours in an Indian hospital before realizing that the doctor wasn’t in fact coming back in 45 minutes and I had better start taking Evan’s check out into my own hands, but I think it is just poor planning on my part!

While in Kerala the electrical wiring in our building was questionable at best and inconsistent at worst. We didn’t trust it to store things in the frig for more than a few days out of fear of loosing all of that food . . . again. And so we started to cook more and more vegetarian dishes.

This lentil soup is shockingly hearty and insanely cheap. It’s hearty without being heavy and finds its way onto our table more often than is socially acceptable. It isn’t original, but has been adapted and I think it is just about perfect!

Saute 1 chopped onion, green pepper, and jalapeno in 1 T of Olive Oil in a large soup pot until soft, about 5-7 minutes.

Red Lentil Soup | Flats to Lofts

Add the garlic, ginger, spices, and tomato paste and cook for another 2-3 minutes.

Red Lentil Soup | Flats to Lofts

Finally, add water, coconut milk, lentils, and chickpeas and cook uncovered for 20-25 minutes, or until it reaches your desired thickness.
Red Lentil Soup | Flats to Lofts

red lentils are actually orange

Red Lentil Soup | Flats to Lofts

Add the juice from 1 lime (about 1 T) just before serving

Red Lentil Soup | Flats to Lofts

Serve with a dollop of sour cream or Greek yogurt

Red Lentil Soup | Flats to Lofts

INGREDIENTS:

1 onion, finely chopped

1 bell pepper, diced

1 jalapeno or 2-3 green chilis, finely chopped, seeds included

1 T Ginger, freshly peeled and grated

2 Garlic Cloves, finely chopped

1 T curry powder

3 tsp. Salt

1 tsp. Cumin

1/2 tsp. Ceyenne Pepper

1/3 Tomato Paste or Tomato Puree

1 Can Unsweetened Light Coconut Milk

1 15 oz can of Chickpeas (or home cooked chickpeas)

2 Cups Red Lentils

7 C Water

1 T Lime Juice

Sour Cream or Greek Yogurt for Garnish

Saute 1 chopped onion, green pepper, and jalapeno in 1 T of Olive Oil in a large soup pot until soft, about 5-7 minutes. Add the garlic, ginger, spices, and tomato paste and cook for another 2-3 minutes. Finally, add water, coconut milk, lentils, and chickpeas and cook uncovered for 20-25 minutes, or until it reaches your desired thickness. Add the juice from 1 lime (about 1 T) and stir before serving. Serve with a dollop of sour cream or Greek yogurt.

*NOTES, we use home cooked chickpeas and cook them until soft in a pressure cooker, for about 45 minutes.

We also cannot find tomato paste here, and so we always use tomato puree, and can’t tell the difference in taste or texture from the times we have used tomato paste in the past.

For the ginger, we never used ginger in the States, and so if you haven’t, it’s easy. We peel the ginger with a vegetable peeler and then use small holed cheese grater to grate the ginger. It looks like it has been finely minced and is perfect!

The bell pepper could as easily be a green pepper or simply left out. It doesn’t add any flavor, and so isn’t essential if you forgot to pick one up at the store or if they are insanely expensive.

Red Lentils actually look more orange than red, so don’t be worried.

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