SPICY LENTIL-COCONUT CURRY/SOUP
This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over recipe #284073. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.
Provided by MN_SpiceHunter
Categories Curries
Time 1h5m
Yield 3 bowls, 3 serving(s)
Number Of Ingredients 23
Steps:
- In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
- Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
- Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
- In a large frying pan or skillet, heat the oil.
- Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
- Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
- Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.
Nutrition Facts : Calories 202.6, Fat 11.5, SaturatedFat 6.1, Sodium 811.1, Carbohydrate 22.5, Fiber 7.3, Sugar 9.4, Protein 5.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sheena Downs-Harley
[email protected]This soup is amazing! It's so easy to make, and it's packed with flavor. I love the combination of lentils, coconut milk, and spices.
Inshal umair
[email protected]I love the flavors in this soup. The coconut milk and spices give it a really unique and delicious taste. I would definitely make it again.
Emily Darlington
[email protected]This soup is a great way to use up leftover lentils. I added some extra vegetables, and it turned out really hearty and flavorful. I'll definitely be making it again.
Get juked
[email protected]I'm not a big fan of spicy food, but this soup is still really good. The coconut milk and spices balance out the heat perfectly. I would definitely make it again.
Gadafi Freak
[email protected]This soup is delicious! The lentils are cooked perfectly, and the coconut milk and spices give it a wonderful flavor. I served it with some naan bread, and it was the perfect meal.
Md Rakibul Islam Rakib
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. The combination of lentils, coconut milk, and spices is unique and delicious. I'll definitely be making this soup again.
Tanvir Rafi
[email protected]This soup is so easy to make, and it's packed with flavor. I love the addition of coconut milk and spices. It's the perfect soup for a quick and easy weeknight meal.
Pasha Trisha
[email protected]I made this soup for dinner last night, and it was a hit! My husband and kids loved it. It's a great way to get your daily dose of vegetables.
Ismat ullah
[email protected]This soup is amazing! It's hearty, flavorful, and satisfying. I love the combination of lentils, coconut milk, and spices. It's the perfect comfort food for a cold day.
Siyabonga kubheka
[email protected]I'm not a big fan of lentils, but this soup changed my mind. The coconut milk and spices make it so creamy and flavorful. I'll definitely be making this again.
Tazz Boss
[email protected]This spicy lentil coconut curry soup is a winner! The flavors are incredible, and it's so easy to make. I added some extra vegetables, and it turned out perfect. My family loved it!