[CH] Red Lentil and Coconut Soup
bluezinnia@kyananet.com
Mon, 06 Oct 2008 15:42:12 -0400
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QBook version 1.00.14
Title: Red Lentil and Coconut Soup
Keywords: soups, legumes, chiles, Southeast Asia
2 Tbsp oil
2 red onions, finely chopped
2 to 8 very hot red chiles, finely sliced
2 garlic cloves, chopped
1 lemongrass stalk, outer layers removed,
inside finely sliced
1 cup red lentils, rinsed and drained
1 tsp ground coriander
1 tsp paprika
One 14-oz. can coconut milk
3 3/4 cups canned veggie broth or water
Juice of 1 lime
2 scallions, chopped
1/2 cup chopped fresh basil, parsley or (if you
must) cilantro. I like two parts lime basil, one part
Genovese. (One day I'll get around to
growing Thai basil.)
Salt and pepper
Heat oil in a large pan and add onions, chiles, garlic and lemongrass.
Cook for 5 minutes or until the onions have softened but not browned,
stirring occasionally.
Add lentils and spices. Pour in coconut milk and water,and stir.
Bring to a boil, stir, then reduce heat and simmer 40-45 minutes
or until lentils are completely soft.
Stir in lime juice and add scallions and herbs, reserving a little
of each for garnish. Adjust seasoning, and dish up. Top with the
reserved garnishes. To make a meal, add a little cooked rice if
desired, but not too much. .Makes 4 servings as a first course,
two as a meal.
Source: unknown, slightly adapted by me.
-End Recipe Export-
Keep on rockin',
Rain
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