Exotic Spiced Lentil Soup
A fragrant and velvety soup with the warm spices of the East, perfect for a comforting meal.
Ingredients
| 1 | cup split red lentils |
|---|---|
| 1 | tablespoon olive oil |
| 2 | medium onions, finely chopped |
| 1 | teaspoon chili powder |
| 1 | teaspoon garam masala |
| 1 | teaspoon cumin |
| 1 | teaspoon cinnamon |
| 1 | teaspoon anise |
| 1 | teaspoon turmeric |
| 1 | teaspoon curry powder |
| 2 | pinches saffron (optional) |
| ½ | teaspoon salt |
| ⅛ | teaspoon cayenne pepper |
| ½ | teaspoon coriander |
| 2 | tablespoons fresh gingerroot, grated |
| 1 | medium red pepper, finely chopped |
| 1 | medium orange bell pepper, finely chopped |
| 1 | medium green pepper, finely chopped |
| 2 ½ | cups vegetable stock |
| 2 | (400 ml) cans coconut milk |
Instructions
| 1. | Begin by steeping the red lentils in hot water for 10 minutes, then rinse and drain. |
|---|---|
| 2. | In a large, heavy-based pan, heat the olive oil and gently fry the finely chopped onions along with the exotic spices for 3-4 minutes. |
| 3. | Add the finely chopped peppers and lentils, and continue to fry for an additional 4-5 minutes, ensuring the spices are evenly distributed among the vegetables. |
| 4. | Pour in the vegetable stock, bring it to a boil, and then simmer gently, covered, for 10 minutes. |
| 5. | Stir in the creamy coconut milk and continue to simmer, covered, for 35-40 minutes to allow the flavors to meld. |
| 6. | Allow the soup to cool for several minutes. |
| 7. | Using a blender, puree the soup until silky smooth, adjust the seasoning to your liking, and gently reheat before serving. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 329.3 kcal |
| Protein | 9.2 g |
| Fat | 23.9 g |
| Carbohydrates | 23.6 g |
| Fiber | 9.2 g |
| Sugar | 3.3 g |
Published on Jul 19, 2024 by Luminița