Spiced Red Lentil & Coconut Soup
This warming Spiced Red Lentil & Coconut Soup is a blend of aromatic spices, carrots, pumpkin and hearty lentils, all finished off with creamy coconut goodness - it will have you craving more with every spoonful. It's soul-warming, comforting, nutritious and may just become your new favourite soup. Great for work or home lunches, as an entree before the main affair or simply a light dinner. Pair it with your favourite bread for a fulfilling and delicious meal.
Equipment
- Immersion blender, blender or food processor
Ingredients
- 2 tablespoons coconut oil or neutral oil
- 1 onion, diced
- 1 carrot, grated
- ¾ cup grated pumpkin
- 2 cloves garlic, chopped
- 2-3cm piece ginger, finely chopped
- 1 long green chilli, sliced (deseed for less heat if desired)
- 2 coriander roots (with some stems), finely chopped (washed well prior to chopping)
- 2 tablespoosn tomato paste
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- 4 cups vegetable stock
- 1 ¼ cups split red lentils (washed)
- 400g can coconut milk (or cream)
- 1 teaspoon garam masala
- Salt and pepper, to taste
TO SERVE (OPTIONAL)
- Fresh crunchy bread, sourdough or flatbread (toasted if desired)
- Coriander sprigs or microgreens
- Chilli oil
- Black pepper
Instructions
- Heat oil in a heavy based saucepan over medium heat. Add onion, carrot, pumpkin, garlic, ginger, chilli, coriander roots and a good pinch of salt. Cook, stirring often, for 5-6 minutes or until vegetables have softened.
- Add the tomato paste, cumin, coriander, paprika, turmeric and fennel seeds. Cook, stirring for 2 minutes.
- Add the stock and lentils and bring to the boil. Reduce heat to a simmer and cook for 15 minutes. Add the coconut milk, return to a simmer and continue cooking for a further 5-10 minutes or until the lentils are lovely and soft.
- Remove from heat and stir through the garam masala. Using an immersion blender, blend the soup to your liking - I did mine fairly smooth. (Alternately, allow to cool slightly before processing in a blender or food processor). Season to taste with salt and pepper. Garnish with coriander sprigs, chilli oil and cracked black pepper. Serve with your bread of choice for dunking.
TO MAKE IN THERMOMIX
- Place onion (cut into quarters), garlic, ginger, roughly chopped carrot, pumpkin, chilli and coriander root into the TM bowl. Chop on 4 seconds, Speed 5. Scrape down the sides.
- Add the coconut oil or neutral oil. Saute for 5 minutes, 100 degrees, Speed 1, MC out.
- Add the tomato paste and spices, saute for 1 minute, 100 degrees, Speed 1. MC out.
- Add the lentils and vegetable stock. Cook for 20 minutes, 100 degrees, Speed 1 with the simmering basket on the lid instead of the MC.
- Add the coconut milk or cream, Cook for 5 minutes, 100 degrees, Speed 1 with the simmering basket on the lid instead of the MC.
- Remove the simmering basket and add the garam masala and salt and pepper to taste. Insert the MC and blend for 20-30 seconds, Speed 9 or until your desired texture is achieved.
- Divide between serving bowls and garnish with coriander sprigs or microgreens, a drizzle of chilli oil and cracked black pepper. Serve with your choice of bread for dunking.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.