Here's a recipe I've been playing around with for awhile. The inspiration was in Anne Sheasby's wonderful The Ultimate Soup Bible. My family liked her original recipe, but we all agreed it didn't have enough "punch," somehow. Here is our version. The great thing about this recipe is that it goes from 0 to dinner in under an hour. In our house, it cooks while the homework is getting done!
Col’s Coconut Lentil Soup with Lemongrass
2 medium Yellow Onions, chopped
2 tbsp Canola Oil
1 Serrano Pepper or 2 Thai Chili Peppers, seeded and chopped
1 tbsp Ginger, freshly grated
3 Garlic Cloves, sliced
1 tsp Ground Cumin
1 tsp Ground Coriander Seed
1 tsp Paprika
1/2 tsp Cayenne Pepper
1 cup Red Lentils*
14 oz can of Coconut Milk (regular, not light)
4 cups Vegetable Stock (homemade if possible; water will also work)
1 stick Lemongrass, bruised with a mallet (kids love this job)
3 tblsp Fresh Lime Juice (about 3 lime halves)
4 tblsp Scallions, chopped
1/4 cup Cilantro Leaves, chopped (if you hate cilantro, Thai basil would work)
Salt, to taste
Directions
Heat oil in dutch oven. Add onions, peppers, ginger and garlic to soften, not brown. Add dried spices to warm (1 minute), then add lentils. Add coconut milk, lemongrass and stock. Bring to a boil and cook about 45 minutes, until lentils totally break down. Remove lemongrass. Puree with a stick blender. Put back on heat, add lime juice, half scallions and half cilantro. Adjust seasonings. Salt to taste. Garnish individual bowls with remaining cilantro, scallions and lime slices.
*Red lentils are found in Indian and Middle Eastern groceries, and in well stocked supermarkets. You can't substitute brown lentils in this recipe, as they take far longer to cook.
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