Ambiguously ethnic delicious lentil soup
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 bowls
 
Delicious and very hearty indian-tasting lentil soup made with coconut milk and sweet potatoes.
Ingredients
  • 2-3 large sweet potatoes
  • 2 large or 3 medium red onions
  • ½ tbsp cumin (ground)
  • 1 tsp ground coriander
  • 6 tbsp + olive oil
  • 4 large cloves of garlic
  • 1 fresh red chili
  • 1 bunch of fresh coriander or cilantro
  • 1 cup of red lentils
  • 6 cups of vegetable or chicken stock
  • 1 can of (light) coconut milk (unsweetened)
  • 1 lemon
Instructions
  1. First preheat the oven to ~450 F. Peel the sweet potatoes. Slice the potatoes and the onions into 1'' chunks.
  2. Sprinkle the onions and potatoes with the ground cumin an coriander and drizzle with the olive oil. Sprinkle some salt and pepper over the veggies.
  3. Place into the oven to roast for about 45 minutes or until soft.
  4. Peel and slice the garlic.
  5. Finely chop the chili.
  6. Chop the fresh cilantro in two and push the stalks to one side. Finely chop the cilantro leaves in one pile and the stalks in another. Set both aside.
  7. In the base of a large pot or dutch oven, saute the garlic, chili and cilantro stalks in olive oil. Once the veggies have softened a bit (2 minutes or so), add the red lentils. Stir the veggie mixture for 1-2 minutes and then add the coconut milk.
  8. Cook the lentils for about 20 minutes. The lentils should turn soft and break down at this point.
  9. Remove the potatoes and onions from the oven and add to the coconut milk-lentils.
  10. Bring the soup to a boil. Add in the chopped cilantro leaves.
  11. Blend if you like!
  12. Add some lemon, and salt and pepper for taste.
  13. Garnish with cilantro leaves and some feta cheese.
Recipe by THE GRUMPY GOURMAND at https://www.thegrumpygourmand.com/2016/06/01/silence-south-asian-inspired-lentil-soup/