Another lentil soup! Similar ingredients to my previous post, but a quite different result. This one does work really well with red split lentils. I stumbled across it on the Food & Wine site, but amended it to suit my taste, since I found their version too bland and lacking spinach. The recipe makes a vast quantity, enough for at least six generous servings, so you can halve it if you want. As I was on my own, once it was cooked I ladled out enough for me into a smaller pan, and added spinach to that part. The rest will go in the freezer. It will certainly improve by being kept in the fridge until the next day.
2 tbsp vegetable oil
1 onion, chopped
3 medium carrots, halved lengthways and finely sliced
3 cloves garlic, crushed or finely chopped
about 2 cm fresh ginger root, grated
salt to taste
black pepper
1 tsp ground cumin
1 tsp turmeric
1/2 tsp mild curry powder, or to taste
1 can chopped tomatoes
160 g red lentils
about 750 ml vegetable stock (a cube is fine)
1 400 ml can coconut milk
1 tbsp lemon or lime juice
a few handfuls of fresh baby spinach, washed and tough stalks removed (optional)
a pinch of pul biber, or other mild crushed chili
lemon or lime wedges to serve (optional)
In a large pan over medium heat, heat the vegetable oil and add the onions and carrots. Fry gently for 5 minutes or so, stirring occasionally, until the onions are soft but not brown. Add the garlic, ginger, spices and salt and pepper, and cook, stirring, for another minute.
Add the tomatoes, stock, and lentils, and bring to the boil. Then stir in the coconut milk, turn the heat down, and simmer on a low heat, covered, for around 25-30 minutes until the lentils are soft. At this point check the seasoning and correct with more salt and/or curry powder if necessary. Add the lemon juice.
Just before serving, toss in a few handfuls of spinach leaves, and cook until they are wilted. Sprinkle each serving with a little pul biber. You can also offer lemon wedges if you like.