spiced lentil & coconut soup

October 22, 2012

When I lived in Annandale, most Sundays I tried to get down to Marrickville Organic Growers Market, (mainly because there are loads of pooches there, and because I loathe supermarkets, but also) to get my week’s worth fresh veges, herbs, fruit, nuts and eggs. And most Sundays I got a bit excited but all the beautiful frilly colourful spinach / chard / kale (see photo from this post which I took one week). Now living in Melbourne, I regularly visit one of my local farmer’s markets which means I often have A LOT of greens in my fridge. This recipe is great for using up greens that are no longer crispy and crunchy. It’s a thick, stodgy soup so a little fills you up.

ingredients

  • 4 cups good quality stock (chicken or vege work)
  • 1 cup lentils (I prefer green) – rinsed
  • 1 Tbsp fresh thyme / 2 tsp dried thyme
  • 1 1/2 tsp curry powder
  • 1 Tbsp butter (or coconut oil / ghee)
  • 1 large white onion – diced
  • 1 stalk lemon grass – outer layers removed, lower part finely sliced
  • pinch salt
  • red chill (half for mild, whole for a bit more of a kick)
  • 1 kaffir lime leaf – finely chopped
  • 2 cloves garlic, roughly chopped
  • 1 thumb of ginger, roughly chopped
  • pinch of fresh nutmeg
  • 1 can coconut milk (find the one with the highest percentage of coconut & full fat)
  • a few handfuls of raw spinach / chard / kale – finely sliced
  • toasted almond flakes and shredded coconut
  • squeeze of fresh lime / lemon

method

  1. In a large pot, add stock, lentils, thyme & curry powder.
  2. Bring to boil then reduce heat and simmer for 20 mins.
  3. While the soup is simmering, heat the butter/oil to a frypan and add the brown onion.
  4. While the onion is browning, in a pestle and mortar pound up the lemongrass, garlic, ginger, chilli & kaffir lime leaf with a pinch of salt until it is a fine paste.
  5. Add the paste to the onion and sauté for a couple of minutes, add the nutmeg, and sauté for another minute.
  6. Add the onion mixture and coconut milk into the pot, and stir to combine  with the lentilly stock (keep on a low simmer).
  7. Taste for seasoning and add a little more salt for your taste.
  8. Add the greens and stir until just wilted, then add a squeeze of the citrus.
  9. Serve with toasted almond flakes and coconut.

You Might Also Like

No Comments

Leave a Reply