I had some that were a tad clear, some that had carrots or even apples, some without coconut milk so yeah
Psst, this soup freeze pretty well so go ahead and give leftover a cryogenic sleep 😉
You need :
- 1tbsp butter or ghee
- 1 minced onion
- 2 minced garlic clove
- 4 cardamon pods
- 1tbsp grated ginger ( take a piece of ginger about the size of a large garlic clove)
- 150-250ml coconut milk ( depends on how flagrant you prefer it)
- 1 cinnamon stick
- 1tsp ground coriander
- 1tsp turmeric
- 1tsp cumin
- 1tbsp lemon juice
- 1 cup red split lentils
- 1 large potato diced
- 500ml water
- 250ml vegetable or chicken broth
- (optional) for garnish coriander leaves
- First, we need to cook the lentils. Take a pot with 2 cups of water and bring it to a boil. While it heats, rinse 4 times the lentils (ideally until the water is clear). Add the lentils to the boiling water, cover and reduce it to medium-low, if it gets too thick simply add a bit of water. It should take about 5-7 minutes to cook. Reserve
- In the same pot, bring water to a boil and add the potato, cook for 12 minutes. Drain and reserve with the lentils.
- In a pan over medium heat, add the butter or ghee, add the cinnamon and cardamon, stir for 20 seconds then add the onion, ginger, and garlic, stir well for about 90 seconds.
- It’s now time to add the dry spices (coriander, turmeric, cumin ) stir well, and add the broth, water, lentils, and potato to the mix. Bring to a simmer and cover for about 5 minutes.
- Remove the cinnamon stick and cardamon pods ; using a hand mixer blend to make a smooth texture. Give it a taste test and adjust the salt level if needed. Note you can also use a food processor to blend it, you will just need to put it back in the pot afterward.
- Add 150ml of coconut milk and lemon juice, stir and give it a taste test. If its flagrance is too powerful for you, simply add more coconut milk. Stir and let simmer for 2-3 minutes