Golden lentil soup with coconut milk
On our hike retreat we go to Näsudden where we can rest for a while and enjoy the warmth and the crackling of the stove and the beautiful views of Funbosjön. Along with that a good hearty soup. Here is one of our recipes.
1 1/2 teaspoons whole or ground cumin
1 tsp coriander
1 tsp turmeric
1 tsp ginger
1/4 tsp cayenne
2 tablespoons oil
8 cups water
1 bunch fresh coriander
1 can of coconut milk (each 400 ml)
2 tablespoons fresh grated ginger
1 clove garlic
2 tablespoons freshly squeezed lemon juice
1 tsp salt
Rinse the lentils thoroughly. Peel and chop the onion. Peel the carrots and split lengthwise and cut into coins. Milling spices in oil or ghee in a pan for about 30 seconds. Add the onion and saute until translucent. Add the carrots, lentils and water. Let simmer with the lid on for 10-15 minutes, until the lentils and carrots are soft. Cut the tomatoes into rough pieces. Chop the coriander rough, save a few whole leaves for garnish. Stir in the tomatoes, coconut milk, ginger, fresh coriander, crushed garlic and lemon juice. Season with salt. Simmer another 5 minutes. Pour the soup and garnish with coriander, grated coconut. Feta cheese can be good to have when serving.