This and a bowl of brown rice is one of my favorite things to eat. Sometimes I even mix them together.
My buddy emailed me the other day looking for a good soup recipe, and this is it! It has a lot of flavor, and don't be shy on the sea salt! Add a little at a time, a chef once told me, you can always add more but you can't take it out.- 1 1/2 cups red lentils
- 2 tbsp sunflower oil
- 1 onion- finely chopped
- 5 cloves garlic-minced
- 1 large piece of ginger- peeled and minced
- 1 tbsp cumin seeds- toasted and ground
- 2 tbsp coriander seeds- toasted and ground
- 2 tbsp ground cumin
- 1 tbsp turmeric
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- sea salt
- freshly ground pepper
- 1/2 cup coconut milk
Cover with water and bring to a boil, cook until lentils fall apart. You will have to skim off the foam several times, I find using a ladle works the best.
Heat a saute pan and add oil.
Add onion, garlic and ginger, saute on low heat for at least 10 minutes.
On medium/high heat, in a small frying pan add the cumin seeds and coriander seeds, toast until they change to a darker colour or you can smell them. Grind in a coffee grinder if you have one, I don't so I use a mortar and pestle. Add to the onion along with the rest of the spices, cook for 2-3 minutes.
Add the onion and spice mixture to the skimmed off pot of lentils.
Season with vinegar,syrup,salt and pepper. Finish with coconut milk.
