Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 cup red lentils, rinsed and drained
- 4 cups vegetable broth
- 4 cups carrots, peeled and chopped
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the cumin, coriander, and turmeric and stir to combine.
3. Add the lentils and vegetable broth and bring to a boil. Reduce heat to low and simmer for 20 minutes.
4. Add the chopped carrots and continue to simmer for an additional 15-20 minutes, or until the carrots are tender.
5. Remove the pot from the heat and let cool for a few minutes. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
7. Reheat the soup over low heat until warmed through.
8. Ladle the soup into bowls and garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 40-45 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 28g
Protein: 9g
Fiber: 10g
Sodium: 800mg
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Vegetable broth can be substituted with chicken broth or water.
- Coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add a diced potato to the soup for extra creaminess.
- Add a teaspoon of curry powder for a spicier soup.
- Add a squeeze of fresh lime juice for a tangy flavor.
Tips and tricks:
- Rinse the lentils before using to remove any debris.
- Use an immersion blender for easier pureeing.
- Adjust the consistency of the soup by adding more or less broth or coconut milk.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freeze the soup in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream or Greek yogurt.
- Drizzle the soup with olive oil or coconut cream.
- Serve with crusty bread or crackers.
Garnishes:
- Fresh cilantro
- Chopped scallions
- Toasted coconut flakes
- Croutons
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Lentil soup is a staple in many cultures, including Middle Eastern, Indian, and Mediterranean.
- Coconut milk is commonly used in Southeast Asian cuisine.
Flavor profiles:
- Creamy
- Earthy
- Spicy
- Tangy
Serving suggestions:
- Serve the soup as a starter or main course.
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Region: Indian