This is one of my favorite soups for Autumn & Winter. It is from Ottolenghi’s cook book simple and I have made some adaptations for an Ayurvedic twist. Full of Iron, this warming soup is pungent yet cooled with the coconut and cilantro. This blood building soup is a great soup for the end of the day. An easy one pot wonder that is nourishing and full of flavor. Red Lentils are packed with iron and the cilantro cools and cleans the blood.
Red Lentil Soup
Course: Dinner, SupperDifficulty: Easy4
servings15
minutes30
minutesThe heating nature make this great for Vata types.
For kapha use half fat coconut milk or omit altogether and use vegetable stock.
If Pitta is high omit the garlic and chilli flakes.
Ingredients
2 TBSP ghee
1 onion finely sliced
1/4 TSP ancheo chilli flakes
1 clove of garlic
1/2 TSP Tumeric
1/2 TSP Fennel
1 TBSP mild curry powder
1 heaped TBS Ginger finely chopped
3/4 CUP red lentils (soaked for 30 mins, rinsed and drained)
1 TIN chopped tomatoes
1 TIN Coconut Milk
1 bunch fresh coriander – 3″ stalks trimmed and chopped & a handful of leaves for garnish
1 TBSP lime Juice
Salt and Pepper to taste
Directions
- Add Ghee to a heavy bottomed saucepan or cast iron pot and add sliced onion.
- Cook for several minutes until onion is caramelized.
- Add chilli flakes, garlic, ginger, curry powder, turmeric, fennel seeds
and cook for two more minutes stirring constantly. - Add the red lentils and stir until completely coated in the herbs and onion, stir for another minute or so.
- Add the tinned tomatoes, and coriander stalks, 500 ml filtered water, salt and pepper.
- stir the coconut milk so that the solid and water elements are blended. Save a little for serving and put the remaining into the soup.
- bring to a boil and then turn down to a simmer. Cook for about 30 minutes until lentils are soft. Add more water if needed.
- Garnish with the extra coconut oil and cilantro leaves.
