Spiced lentil soup with coconut

Red lentils are fantastic, very economical to buy, full of iron (great for adolescents, menstruating or pregnant women) provide slow-burning complex carbs, high levels of proteins, vit B1 and minerals.. This recipe is an unusual twist on a lentil soup, having a mix of the sweet pepper flavour & ginger, spicy chilli and creamy coconut. Great for a autumn day. This is inspired by a recipe in Sarah Brown’s Vegetarian Cookbook.

Ingredients

Half cup of red split lentils (soaked for 10mins in hot water, then drained)
1 tbs oil
1 medium onion, finely chopped
half tsp chilli powder
half tsp grated gingerroot
quarter tsp grated nutmeg
1 medium red pepper, de-seeded and diced
1 medium green pepper, de-seeded and diced
1 and a quarter cups of veg stock
2 and half cups of coconut milk (you can used creamed coconut to make it, blended with water)
salt and pepper

serves 4-6

method

1. heat the oil in large heavy bottomed saucepan and gently fry the onion and spices for 3-4mins
2. add the peppers and lentils and continue to fry for 4-5mins, stirring now and again
3. pour in the stock, bring to a boil the simmer gently covered for 10 mins
4. stir in the coconut milk and continue to simmer covered for 35-40 mins, let it cool for a few mins
5. puree the soup, season then re-heat if necessary

today’s illustration ‘peppers’ © Lois Blackburn, please visit www.loisblackburn.co.uk for more examples

Shirl's Loverly lentils

I've just received this recipe from one of my 'foodie' friends, sounds lovely, I’ll be trying it out soon…thanks again Shirley...

“As promised my recipe for lentil soup is coming up - Proper comfort food, it seems to be loved by all children who eat it.”

Shirl's Loverly lentils
splash of olive oil
1 leek or onion
4 or 5 medium potatoes
2 or 3 carrots
2 sticks celery
Handful green beans (fresh or frozen)
Cup of peas (fresh or frozen)
8oz red lentils (rinsed in cold water)
1 and 3/4 pints stock made with 2 teasp marigold swiss vegetable vegan bouillon powder (the reduced salt one in purple container is best)

I use a cast iron casserole dish to cook this soup on the hob, but any large pot with tightly fitting lid should be ok. You can alter combination of veg or increase amount of lentils - just keep the same ratio of lentils to stock.

Chop all veg into chunks of whatever size you like. Warm olive oil in saucepan and gently fry leek / onion. Throw in rest of veg and sweat for few minutes with lid on. Add lentils and stock. Give it all a stir and put the lid back on. Cook over a medium heat for 25-30 mins. Stir at regular intervals to stop it sticking to bottom. The final soup is rich thick and gloopy with soft chunks in it. Serve on its own or with fresh bread.


ps. todays illustration is red lentils, a monoprint © Lois Blackburn www.loisblackburn.co.uk

lentil soup

There are so many versions of lentil soup, this is a truely delicious version, very cheap, very healthy (no fat in it at all, lentils are full of protein, iron, full of fiber, vit B1 and minerals.) and so, so easy to make.... Not really what you think of to eat in August I know, but we are having a British summer...

1 large onion, chopped finely
350g (12oz) of red slit lentils
1.75 litres (3 pints) of good quality meat, chicken or veg stock (if vegan or vegetarian)
1 tsp of ground cumin (I like to use cumin seed and freshly grind it in the pestle and mortar- get a wonderful taste and aroma)
juice of a lemon
salt and pepper

In a saucepan, put the lentils, onions, stock and salt and pepper, and simmer gently until the lentils have disintegrated. (about half an hour will do, but I like a longer time for mine) Add water if soup needs thinning. Then stir in the lemon juice and cumin, and more salt and pepper if needed.
delicious.