A handheld immersion blender makes quick work of pureeing this yellow-hued lentil soup in the pot.
2 teaspoons olive oil
2 cups chopped onion
1 tablespoon minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground cinnamon
5 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 cup dried small red lentils
1/2 cup water
1 cup light coconut milk
3 tablespoons chopped fresh basil
2 tablespoons fresh lime juice
1/4 teaspoon salt
How to Make It
Heat oil in a large saucepan over medium heat. Add onion; cook 12 minutes or until golden. Stir in ginger and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add broth, lentils, and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender.
Remove from heat; let stand 5 minutes. Place half of lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining lentil mixture. Return pureed mixture to pan. Stir in milk and remaining ingredients; cook over medium heat 2 minutes.
I made this at 1/2 the quantity, and it still made nearly 4 servings.Since red lentils soften so well, i just used a whisk to get some thickness, like others i like a little full lentils in my soup!I used some cajun season while eating, but would also sauted up a jalapeno or serrano with the onion to give it a little heat.
Disappointed by this. Maybe winter isn't the best time to make this. It felt too light. There wasn't much body to it. We ended up adding quinoa to give it more substance.
Guess I prefer dals over a red lentil soup.
I tried this recipe tonight and it came out great. The only thing I did differently is that instead of using cumin, coriander, cinnamon, and lime juice, I used a pre-mixed yellow curry paste that I purchased from an Asian market. The paste contains coriander seed, cinnamon, cumin, kaffir lime peel, and other ingredients.
I also had to use a bit more salt but I used sea salt which tends to be less salty than iodized salt.
Also, I didn't have any chicken broth, so I just used water.
At any rate, it came out absolutely delicious. The coconut milk gives it a great flavor.
I thought this was a very flavorful soup, and will definitely add it to my soup collection. Two things I'd tweak: the basil doesn't really add anything, so I'd probably only use it if I had an abundance laying around; also, I'd only puree half the soup, as I like a little texture to my bean soups.
I used green lentils, which I already had, and no-chicken broth to make a vegetarian soup. The imulsion blender is a must for this recipe, as it blends the flavors beautifully. Even better the next day!
Great basic recipe with excellent flavour and smooth consistency. I added more coriander, ground tumeric, sweet mango chutney, fish sauce, soy sauce, chopped, fresh cilantro and a little shredded coconut, and served it with chili marinated, grilled king prawns and papadums sprinkled with caraway seeds.
I added soy sauce instead of salt as well as a little fish sauce. With those modifications I would rate it a 4 to 5 star; as written it's a 3. Will definitely make this again, probably omitting the basil since I don't think it made much difference.
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