This was a delicious soup I had at Sarah Schoolcraft's monthly dinner gathering and I was happy to try to reproduce it myself. (Just skip through the maudlin description in the blog to the recipe itself.)
NOTES:
Sarah sent notes of what she had changed (more veggies and garlic) and though she didn't mention it in her notes, I also used brown lentils instead of red (for a more hearty soup instead of a daal) and also used more veggies. I also cooked it in the crockpot, first starting the onions and spices in a saucepan on the stove, then transferring to the crockpot with the water and boullion to simmer for a few hours. I wish I had added even more carrots and celery, and though the recipe called for "coconut cream" I wish I had put a whole can of coconut milk instead.
STARS:
4 out of 5. Creamy and delicious and hearty and easy to make. Ready for any winter night!
RECIPE:
https://thecozyapron.com/fragrant-curried-lentil-soup-and-being-a-simmering-pot-of-something-delicious/
Ingredients:
• 2 tablespoons ghee (clarified butter), or coconut oil
• 1 onion, finely chopped
• 2 medium carrots, peeled and finely diced
• 1 rib celery, finely diced
• 2 cloves garlic, pressed through garlic press
• Salt
• 1 ½ teaspoons curry powder
• 1 teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 1 pound split red lentils (dried)
• 6 cups chicken stock, hot
• ½ (14 ounce) can coconut cream
• 1 tablespoon chopped cilantro leaves
• Naan bread, for dipping
• 1 onion, finely chopped
• 2 medium carrots, peeled and finely diced
• 1 rib celery, finely diced
• 2 cloves garlic, pressed through garlic press
• Salt
• 1 ½ teaspoons curry powder
• 1 teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 1 pound split red lentils (dried)
• 6 cups chicken stock, hot
• ½ (14 ounce) can coconut cream
• 1 tablespoon chopped cilantro leaves
• Naan bread, for dipping
Preparation:
-Place a pot over medium-high heat, and add in the ghee; once hot, add in the onion, carrot and celery, and saute for about 5-6 minutes, until slightly tender.
-Place a pot over medium-high heat, and add in the ghee; once hot, add in the onion, carrot and celery, and saute for about 5-6 minutes, until slightly tender.
-Add in the garlic, curry powder, turmeric, cumin, smoked paprika and black pepper, and stir to combine; once aromatic, add in the lentils and stir to blend, followed by the chicken stock.
-Cover the soup and allow it to gently simmer for about 20 minutes, stirring occasionally, or until lentils are tender and soup is slightly thickened.
-Finish the soup by stirring in the coconut cream and the cilantro, and serve with warm naan bread, if desired.
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