Lunch al desko: Tomato, lentil and coconut soup

2018-12-01T09:54:47+00:00 February 2nd, 2016|Categories: Opinion|Tags: , , , , , , , , , , , , , , , , , , , |

This is one of the easiest recipes I know and I make a pot of it every week. It’s tasty and very filling and you can make loads of changes to it, depending on what you have in stock.

What’s in it:
– Tin of tomatoes
– 1/2 tin of coconut milk
– 1L stock (chicken or vegetable, homemade is best but stock cube does the job).
– 1 cup of red lentils
– 1 onion, chopped finely
– 1 clove of garlic- Thumbsize piece of ginger, grated
– 1 birds eye chilli, crushed (or some chilli from a mill, to taste)
– 1/2 tsp ground cumin
– 1/2 tsp turmeric
– 1/2 tsp ground coriander seed
– Spray oil or 1 tsp olive oil… butter or ghee if the calories don’t bother you
– Bunch of fresh coriander if you’re being fancy about it

Make it:
Fry the onions over a medium heat in your oil of choice (if you’re conscious of fat, avoid the oil altogether and soften them in a couple of teaspoons of water).
– When the onions are soft add in the spices, garlic and ginger and stir for another minute and you can smell the spices.
– Stir in the lentils, coating them in spices.
– Pour in the tin of tomatoes and hot stock and bring to the boil.
– Simmer until the lentils are soft (about 20 minutes is plenty usually).
– Pour in the coconut milk and stir.
You can blend this soup or leave it slightly chunky, it’s tasty either way. If you want a more filling soup, a couple of carrots chopped very finely done with the onions works, or add some butterbeans with the lentils and blend.

This picture is of a different soup, but you get the general idea!

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