Recipe summary
You can puree the soup if you like it smooth but I've kept it chunky. The Coriander Chutney is a lovely fresh addition to top the soup.
Preparation time:
Cooking time:
Yield:
6
Ingredients
Yellow Lentil Soup
-
2
tablespoons
vegetable oil (30 ml)
-
1/2 onion, diced
-
4
cloves
garlic, minced
-
1 1/2
tablespoons
minced ginger (22 ml)
-
1 1/2
teaspoons
ground cumin (7 ml)
-
1
teaspoon
ground coriander (5 ml)
-
1 1/2
teaspoons
curry powder (7 ml)
-
1/2
teaspoon
turmeric (2 ml)
-
coarse salt and freshly cracked pepper, to taste
-
3
cups
yellow lentils (750 ml)
-
1
can
coconut milk (400 ml)
-
juice of 3 limes
-
2
small red chillies, chopped fine
-
6
cups
chicken stock (1500 ml)
-
2
tablespoons
brown sugar (30 ml)
-
chicken stock, additional to thin soup
Coriander Chutney
-
1 1/4
cups
coriander, rough chopped (310 ml)
-
juice of 2 limes
-
1
cup
shredded unsweetened coconut (50 ml)
-
1/4
cup
cashews, toasted (60 ml)
-
1
clove
garlic, minced
-
1
tablespoon
minced ginger (15 ml)
-
water to loosen (180 ml)
-
1
teaspoon
salt (5 ml)