Lentil Ginger Coconut Soup

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Lentil Ginger Coconut Soup

 

1 tablespoon olive oil

1 onion, small dice

1 stalk celery, small dice

1 carrot, medium dice

1 tablespoon minced fresh ginger

1 1/2 cups lentils

2 tablespoons North African spice mix (see below)

1 14-ounce can coconut milk

4 cups vegetable stock or water

salt and pepper to taste

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

hot sauce to taste (optional)

unsweetened coconut, grated

 

In a soup pot, sauté onion in oil until very soft and lightly browned. Add

celery, carrot and ginger. Continue to cook for another couple of minutes.

Season with salt and pepper. Add spice mix and cook for another few seconds,

until fragrant. Add lentils, coconut milk and stock. Cover and bring to a boil.

Reduce to a simmer and cook for 30 to 40 minutes or until lentils are soft.

Finish soup with tomato paste, vinegar, lemon juice and hot sauce. Season to

taste with salt and pepper. Garnish soup with grated coconut. Serves 4 to 6.

 

North African Spice Mix

 

2 teaspoons fenugreek

1 teaspoon cumin

4 whole cloves

1 teaspoon peppercorns

1 teaspoon whole coriander

1 teaspoon caraway seeds

1 teaspoon paprika

1/2 teaspoon mustard seeds

 

Dry roast spices in hot frying pan, stirring or shaking frequently to prevent

burning. Continue to roast spices until they turn a shade or two darker and

become aromatic, about 2 to 3 minutes. Let cool. Grind spices to a fine powder

and set aside.