I have been cooking lots and blogging ZERO. Not OK.
While my momma’s cooking club has been amazing for getting homemade meals on the table three or four days a week, it’s also gotten me out of the habit of testing new recipes and taking photos for the blog.
BUT! I have a new tactic and starting next week I’ve decided to test and photograph on cooking club day. Two birds. One stone. That old chestnut.
This recipe is one from this week’s club. I only managed to get a couple shots of the final product. The recipe came by my friend’s sister-in-law who in turn got it from the amazing blog www.ohsheglows.com. I have heard nothing but good things about the Oh She Glows Cookbook, too.
We adapted the recipe very slightly because we didn’t have enough pot space to make a double batch, but it turned out beautifully; almost a stew-like consistency.
My daughter is coming up on 9 months and is eating just about everything. Could I be prouder? Nope. She absolutely loved this soup. A quick zip with a hand blender to break up the big chunks was all it needed for babyfication.
This is a perfect one-bowl, 20 minute meal and while it is Indian spiced, it is not at all spicy. It would be equally delicious with a hint of heat, though.
Enjoy!
Erin
Indian Spiced Lentil and Coconut Soup
Serves | 4-5 |
Prep time | 10 minutes |
Cook time | 15 minutes |
Total time | 25 minutes |
Website | Lightly adapted from Oh She Glows - Glowing Spiced Lentil Soup |
Ingredients
- 1 tablespoon olive or canola oil
- 1 Medium onion (diced)
- 2 cloves garlic (minced)
- 2 teaspoons ground turmeric
- 1 ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¾ cup red lentils (rinsed well)
- 796ml can diced tomatoes with juices
- 400ml can coconut milk
- 2 cups low sodium vegetable stock (or more for a soupier consistency)
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
Note
If you like a hint of heat, add a pinch of cayenne pepper or red pepper flakes when you add the spices to the pot.
Try adding some green by throwing in a few handfuls of baby spinach just before you remove it from the heat.
Directions
1. | Heat oil in a large pot over medium heat. Add onions and cook for 3-4 minutes until soft and translucent. Add garlic and cook for an additional minute. |
2. | Add turmeric, cumin, cinnamon and cardamom. Cook, stirring, for 1 minute. Add remaining ingredients, bring to a boil over high heat and reduce to a simmer for 15 minutes until lentils are soft. |
3. | Add additional salt and pepper to taste and serve. |
Leave a Reply