w/out: llentil and coconut soup

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Lentil and Coconut Soup

 

Recipe By :Barbara Cousins

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 large onions

1 garlic clove

2 teaspoons grated fresh ginger

1 tablespoon olive oil

1 teaspoon ground coriander (heaping)

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

6 ounces red split lentils

2 1/2 cups vegetable stock

3 ounces creamed coconut

1 1/4 cups water -- plus

2 1/2 cups water -- divided

1 tablespoon tomato paste (optional)

salt and freshly ground black pepper

fresh parsley -- to garnish

 

1. Dice the onions and crush the garlic clove, then place in a saucepan with the

ginger and olive oil. Sweat the onions, garlic and ginger in the oil until the

onion begins to soften and brown.

 

2. Add the ground coriander, cardamom, cinnamon and cloves, and sweat the

contents of the pan for a few more minutes.

 

3. Add the split lentils and stock, bring to the boil and simmer until the

lentils are soft, approximately 20-2 5 minutes.

 

4. Place the soup in a food processor and process until smooth, or press through

a sieve to puree most of the mixture.

 

5. Boil smaller measure of water and dissolve the creamed coconut in it. Add to

the soup along with the remaining water, tomato paste and salt and black pepper,

to taste.

 

6. Heat through and serve, garnished with chopped parsley.

 

TIP: Creamed coconut is a pure product made from fresh coconut and formed into a

convenient block; available in Indian and Asian groceries or food sections of

the larger supermarkets.

 

VARIATION: Mung Bean and Coconut Soup:

Substitute mung beans for the lentils in the above recipe but cook the beans for

40 minutes or until fairly soft before adding to the soup.

 

Source:

" Vegetarian Cooking Without (2000) "

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Per Serving (excluding unknown items): 447 Calories; 21g Fat (40.7% calories

from fat); 18g Protein; 51g Carbohydrate; 16g Dietary Fiber; 2mg Cholesterol;

1038mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2

Fruit; 4 Fat.

 

NOTES : The coconut makes this into a rich, creamy soup that is delicious served

in small portions.

 

Nutr. Assoc. : 0 0 0 0 414 0 0 0 0 0 0 0 0 0 0 0