Spiced Red Lentil and Coconut Soup

[Guest guest]

Spiced Red Lentil and Coconut Soup

 

2 tablespoons sunflower oil

2 red onions, finely chopped

1 bird's eye chili, seeded and finely sliced

2 garlic cloves, chopped

1 lemon grass stalk, outer layers removed and inside finely sliced

1 cup red lentils, rinsed and drained

1 teaspoon ground cilantro (coriander)

1 teaspoon paprika

1 14 oz. can coconut milk

3 3/4 cups water

juice of 1 lime

2 scallions, chopped

1/2 cup fresh cilantro, finely chopped

salt and ground black pepper

 

Heat the oil in a large pan and add the onions, chili, garlic and lemon grass.

Cook for 5 minutes or until the onions have softened but not browned, stirring

occasionally. Add the lentils and spices. Pour in the coconut milk and water,

and stir. Bring to the boil, stir, then reduce the heat and simmer for 40 to 45

minutes or until the lentils are soft and mushy.

Stir in the lime juice and add the scallions and fresh cilantro, reserving a

little of each for the garnish. Season, then ladle into heated bowls. Top with

the reserved garnishes.

Makes 4 servings.