RECIPE

Red Lentil and Coconut Soup

Name: Red Lentil and Coconut Soup
Ingredients: 1 tsp Oil; 1 Onion ( finely chopped); 1 ½ Red Chilies (deseeded and finely chopped); Pinch of Freshly Ground Nutmeg; 2 Red Peppers (deseeded and diced); 4 oz Red Lentils (soaked for 10 minutes in water and drained); 20 fl oz Vegetable Stock; 14 fl oz Can of Coconut Milk; 1 tsp Fresh Ginger (grated); Salt and Pepper; Toasted Desiccated Coconut and Fresh Herbs (to garnish)

Catherine’s Farmhouse Kitchen: Quarantine Edition

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Red Lentil and Coconut Soup

Ingredients

1 tsp Oil
1 Onion finely chopped
1 ½ Red Chilies deseeded and finely chopped
Pinch of Freshly Ground Nutmeg
2 Red Peppers deseeded and diced
4 oz Red Lentils soaked for 10 minutes in water and drained
20 fl oz Vegetable Stock
14 fl oz Can of Coconut Milk
1 tsp Fresh Ginger grated
Salt and Pepper
Toasted Desiccated Coconut and Fresh Herbs to garnish

Instructions

Heat the oil in a large saucepan and cook the onion for 10 minutes until transparent.
Add chili and ginger and cook for a further minute.
Add the peppers, lentils and nutmeg and stir to mix. Add the coconut milk and the stock to the soup. Leave to simmer until the vegetables are fully cooked through and the lentils are soft. Remove from heat and blend until smooth. Season to taste.
Sprinkle over the toasted coconut, garnish with fresh herbs and serve.