Name: Yellow Lentil Soup
Yield: 6 servings
Ingredients: 2 Tbsp vegetable oil (30 ml); ½ onion, diced; 4 clove garlic, minced; 1 ½ Tbsp minced ginger (22 ml); 1 ½ tsp ground cumin (7 ml); 1 tsp ground coriander (5 ml); 1 ½ tsp curry powder (7 ml); ½ tsp turmeric (2 ml); coarse salt and freshly cracked pepper, to taste; 3 cup yellow lentils (750 ml); 1 can coconut milk (400 ml); juice of 3 limes; 2 small red chillies, chopped fine; 6 cup chicken stock (1500 ml); 2 Tbsp brown sugar (30 ml); chicken stock, additional to thin soup; 1 ¼ cup coriander, rough chopped (310 ml); juice of 2 limes; 1 cup shredded unsweetened coconut (50 ml); ¼ cup cashews, toasted (60 ml); 1 clove garlic, minced; 1 Tbsp minced ginger (15 ml); water to loosen (180 ml); 1 tsp salt (5 ml)

Yields

6 servings

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.

ingredients

Yellow Lentil Soup

Tbsp vegetable oil (30 ml)

onion, diced

clove garlic, minced

1 ½

Tbsp minced ginger (22 ml)

1 ½

tsp ground cumin (7 ml)

tsp ground coriander (5 ml)

1 ½

tsp curry powder (7 ml)

tsp turmeric (2 ml)

coarse salt and freshly cracked pepper, to taste

cup yellow lentils (750 ml)

can coconut milk (400 ml)

juice of 3 limes

small red chillies, chopped fine

cup chicken stock (1500 ml)

Tbsp brown sugar (30 ml)

chicken stock, additional to thin soup

Coriander Chutney

1 ¼

cup coriander, rough chopped (310 ml)

juice of 2 limes

cup shredded unsweetened coconut (50 ml)

cup cashews, toasted (60 ml)

clove garlic, minced

Tbsp minced ginger (15 ml)

water to loosen (180 ml)

tsp salt (5 ml)

Ingredient Substitution Guide

directions

Step 1

Heat the vegetable oil in a large pot over medium heat. Sweat the onions, garlic and ginger until soft, about 3 minutes. Add the cumin, coriander, curry powder, turmeric, salt, pepper and yellow lentils and cook for 3 minutes. Add the coconut milk, lime juice, red chilies, stock and brown sugar. Bring to a boil and reduce heat. Simmer for 30 to 35 minutes, or until the lentils are very soft. Season with salt and pepper. If soup is too thick, thin with a little more stock. Serve the soup into warm bowl and garnish with the Coriander Chutney.

Step 2

In a blender or food processor, combine the coriander, lime juice, coconut, cashews, garlic, ginger, salt and a couple tablespoons of water. Blend until smooth, loosening the mixture with more water if necessary. Use as a garnish for soup.

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Yellow Lentil Soup

ingredients

Yellow Lentil Soup

Coriander Chutney

directions

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