I love a bowl of soup and this is hands down my latest favourite recipe.
It's easy to make and ready to serve in 45 minutes. It's the most beautiful shade of yellow-orange. Plus it's wonderfully flavourful with a spiced coconut broth and thickened with red lentils, which are full of fibre, protein, iron and vitamin B. So it's nourishing, too.
Coconut red lentil soup
1 medium onion, finely chopped
2 tablespoons vegetable oil (I use coconut oil)
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
3 cups water or broth (add more if you like a thinner soup)
1 1/2 cups dried red lentils (10 oz)
1 (13- to 14-oz) can unsweetened coconut milk
2 medium zucchini cut into 1/4-inch dice
1 cup loosely packed fresh cilantro sprigs
Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes.
Add ginger and garlic and cook, stirring, 1 minute.
Add cumin, coriander, turmeric and salt, and cook, stirring, 1 minute.
Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes.
Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes.
Make any needed adjustments. Add more water if the consistency needs to be thinned out a bit.
Season with salt and serve with cilantro sprigs scattered on top and maybe a drizzle of coconut milk. A squirt of fresh lime juice would be nice, too. Maybe even a bit of lime zest!
