Golden lentil and Coconut soup .. can I confess? I made this tonight as I simply could not face a trip out to the shops or the ingredients for a Thai curry and wanted something I could whip up from my storecupboard. Proof indeed that the Scrooge of the pre-Christmas days can come back to visit you in the New Year.
Still, I was craving the clean and spicy notes of Thai food – but needed the comfort of a hug in bowl of soup after the excesses of the last few weeks. Every year we promise that we will do Christmas much simpler .. and every year we still go slightly overboard.
One day I am sure we will strike the perfect balance …. maybe! Or then again ……..
- 2 medium carrots
- 2 cloves of garlic
- 1 cm piece of ginger
- 225g lentils
- 1 medium onion
- Half a can of coconut milk
- 0.5 tsp chilli flakes
- 0.5 tsp tumeric
- 750 ml water
- Fresh coriander to serve
Chop your veggies – any old way. I plan on blitzing this soup with a hand held blender at the end to make it silky smooth and soothing. Everything except the coconut milk goes into the pressure cooker and bring up to pressure.Just eight minutes should see the lentils tender and the carrots soft enough to puree smoothly. After the 8 minutes just leave the soup to depressurise naturally for about ten minutes before whipping off the lid.
In with the half tin of coconut milk and a quick whizz with a hand held blender till everything is smooth and creamy.
Serve up .. with a decent sprinkle of fresh coriander and a few pieces of fresh chill for a totally Thai vibe …. without the cost of ordering in a Thai Takeaway.
Gently spiced and soothing – just the ticket after all the rich foods of the holidays.