Coconut Lentil Soup
I had been wondering how to change up my favorite Indian recipe for dal. All it took was the addition of some
coconut milk. It adds some sweetness without added
sugar. Unlike the dal, it is not necessary to cook the
lentils to a pulp, which saves a lot of time.
Ingredients:
For the onions:
1 tablespoon oil
1-2 onions, peeled and chopped
1 cloves garlic, peeled and chopped
1-2 tablespoons fresh ginger, peeled and
minced
1 ½ garam masala (may substitute any combo
of cinnamon, ground cloves, cumin,
nutmeg, coriander)
For the soup:
4 cups chicken broth
2 cups additional water
2 cups dried lentils….yellow, red, split pea, you
name it!
½ teaspoon salt
14 ounces (1 can) coconut milk
½ cup chopped cilantro (does near nothing
for flavor but adds color)
Optional:
5-6 ounces chopped tomato for garnish
This is a one pot deal. So start by sautéing the onions and some salt in a little of the hot
shimmering oil.
It will take up to five minutes to begin browning, then add the garlic, ginger and garam
masala and heat through just until fragrant.
Then add all the broth & water & coconut milk and bring to a boil, scraping the browned
onion bits off of the bottom of the pot.
It will only take about fifteen minutes to get the lentils tender, which is all you want to do.
You want soup, not a dal-like mush. Add the cilantro and you’re done!
Serve with the optional tomato garnish.
Adapted from recipe in the Washington Post