Curried Lentil Soup with Coconut Milk

Name: Curried Lentil Soup with Coconut Milk
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 6 cardamom pods; 0 teaspoons powdered cayenne pepper; 2 liters homemade chicken stock; 1 teaspoon coriander seed; 1 teaspoon cumin seed; 1 teaspoon curry powder; 1 teaspoon fenugreek seed; 1 teaspoon fish sauce; 473 milliliters full-fat coconut milk; 2 Tbsps ghee/clarified butter; 1 inches ginger (peeled and finely minced); 237 milliliters raisins; 118 milliliters red lentils; 2 shallots (peeled and sliced thin); 355 milliliters yellow split peas; 2 teaspoons yogurt, kefir, whey, lemon juice or vinegar

Curried Lentil Soup with Coconut Milk might be just the main course you are searching for. One portion of this dish contains around 20g of protein, 20g of fat, and a total of 465 calories. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of ghee/clarified butter, coriander seed, yogurt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the raisins you could follow this main course with the Rice Pudding with Raisins and Cinnamon as a dessert. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 11 minutes. It is a good option if you're following a gluten free and pescatarian diet. It will be a hit at your Autumn event.

Instructions

Pour yellow split peas and red lentils into a mixing bowl with two tablespoons yogurt, kefir, whey, lemon juice or vinegar and cover with hot water by two inches. Allow the lentils and split peas to soak for ten to twelve hours, then drain them and rinse them thoroughly.

Ingredients you will need

Yellow Split Peas

Lemon Juice

Red Lentils

Split Peas

Lentils

Vinegar

Yogurt

Kefir

Water

Equipment you will use

Mixing Bowl

Heat a cast-iron skillet over a moderately high flame until hot, then toss in coriander, cumin, fenugreek and cardamom seeds, stirring constantly until well-toasted, about two minutes.

Ingredients you will need

Cardamom Seeds

Coriander

Cumin

Equipment you will use

Frying Pan

Remove the toasted spices from the skillet and crush by hand with a mortar and pestle or grind in a spice grinder. Melt ghee in a heavy-bottomed stock pot over a moderate flame, then toss in shallots and ginger, frying until fragrant – about three to four minutes. Stir in toasted spices, curry powder and cayenne pepper, and continue cooking for another minute or two.

Ingredients you will need

Cayenne Pepper

Curry Powder

Shallot

Ginger

Spices

Stock

Ghee

Equipment you will use

Mortar And Pestle

Pot

Frying Pan

Pour soaked, rinsed and drained lentils and split peas into the pot with chicken stock and fish sauce. Reduce the heat and simmer the soup until the lentils and split peas are cooked through, about forty-five minutes.Puree the soup with an immersion blender or run it through a foodmill, then stir in coconut milk and raisins and continue simmering about ten minutes.

Ingredients you will need

Chicken Stock

Coconut Milk