Comforting red lentil soup with coconut and tomato
Red lentil soup with coconut and tomato
20 min / Serves 3
Vegan, Gluten free
I still remember the first time I heard the word lentil. It was in an old Simpsons episode where the entire family goes over to the Nahasapeemapetilons for dinner and when Homer asks what’s in a dish they answer — chickpeas, lentils, and rice. He then asks what’s in another dish and gets the answer — chickpeas and lentils, try it with rice! Now, aside from the casual dismissal of another country’s (vastly superior) culinary culture with a cheap joke, this was the first time I’d ever heard of lentils. I think I must’ve been 10 or 11. To imagine I’d never heard of, let alone tried, lentils is crazy, because today it’s one of our staple ingredients.
Anyway, I love lentils, all different kinds (there are probably many that I’m still unaware of). They are tasty, versatile, colorful and very healthy. Perfect as the base of a salad, as a topping on a soup, or my favourite — in a stew. This recipe could be classifed as a stew, but we made it slightly thinner so it now straddles that fine line between a soup and a stew, and I think you’re the only one who can decide which it is.
2 dl red lentils
400 g mutti canned whole tomatoes (1 can)
400 g coconut milk (1 can)
1 clove of garlic
1 small onion
1 red chili
1 tbsp shredded fresh ginger
1 tsp shredded fresh turmeric
1 tbsp cumin seeds