I am on the cusp of a mega-long, horrendously overdue holiday. This time tomorrow I will be a free woman for five weeks. And still, all is go. Things are cracking at a pace, and holiday plans are just now slowly coming together. So I’m only just starting to get that pre-holiday, rose-coloured feeling. That excited longing for all-that-could-be. And the tingling in my toes of freedom. This week, we bought an old Landcruiser, and K has been busily kitting it out. Next week, we’ll hit the coastal road south. These are my wispery dreams for the time: winter beaches, chill salt air, lots of yoga and walking, maybe fishing, definitely reading. Cooking in a cast iron camp oven over orange coals, and sleeping snug in a swag under star dusted skies… ahh!
Anyway, this could be my last post from the small kitchen for a little while – though I’m looking forward to sharing food from the roving camp stove!! And photos of beachy adventures. I’d forgotten about this coconut lentil soup I made weeks ago (easy dice in a camp oven!). It was good the first night – much better the second. Warming and spicy, with occasional bursts of sweetness via the raisins, made plump from the coconut broth. You could do endless variations on this – in fact, I have another take on a curried lentil soup from a recent visitor that I’m keen to try again and share.
For a thicker soup, you could substitute one cup of red lentils for one cup of brown. I like the way the brown lentils retain their form a bit more. Play around with the seasonings too and see what results from different curry powders. Chopped spinach would add a fresh punch of greens, if you feel the need.
2 cups brown lentils
1 large brown onion, chopped
2 tbspn ghee or olive oil
nub of fresh ginger, finely chopped
2 tablespoons curry powder
5 cups water
2 tsp seasalt
1/2 cup raisins
1 tsp cinnamon
400g can chopped tomatoes
400ml can coconut milk
handful coriander, chopped
Rinse lentils thoroughly and drain, picking over to remove any old bits. Heat ghee/oil over medium heat in a large pot. Add onion, curry powder and ginger and reduce heat to low, sauteeing for a couple of minutes. Add lentils, tomatoes, salt, raisins and water and bring to the boil. Reduce heat to low and simmer for 30 minutes, half covered, adding more water if needed. Add cocounut milk and cinnamon and heat through. Add chopped coriander and stir through before serving. Adjust seasoning if needed.
Serves 4.
wow! i love coconut lentil soup! i have never made it myself but i definitely have to now that you shared a recipe! have lots of fun on vacation!
I’ll have to try this. Can you omit the raisins?
Hi Heidi – absolutely fine to omit the raisins. I included them as I liked the little bursts of sweetness to balance the curry. Hope you enjoy!
Sam, this soup is to die for. Eating my leftovers for lunch now! Thank you, I’ll be passing it on for sure
x
Yeah, it’s a goodie! Glad you liked it! x