How to prepare Yellow lentil recipe
Yellow lentil recipe
Ingredients:
Yellow Lentil Soup
• 2 tbsp vegetable oil (30 ml)
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1 1/2 tbsp minced ginger (22 ml)
• 1 1/2 tsp ground cumin (7 ml)
• 1 tsp ground coriander (5 ml)
• 1 1/2 tsp curry powder (7 ml)
• 1/2 tsp turmeric (2 ml)
• coarse salt and freshly cracked pepper, to taste
• 3 cups yellow lentils (750 ml)
• 1 can coconut milk (400 ml)
• juice of 3 limes
• 2 x small red chillies, chopped fine
• 6 cups chicken stock (1500 ml)
• 2 tbsp brown sugar (30 ml)
• chicken stock, additional to thin soup
Coriander Chutney
• 1 1/4 cup coriander, rough chopped (310 ml)
• juice of 2 limes
• 1 cup shredded unsweetened coconut (50 ml)
• 1/4 cup cashews, toasted (60 ml)
• 1 clove garlic, minced
• 1 tbsp minced ginger (15 ml)
• water to loosen (180 ml)
• 1 tsp salt (5 ml)
Yellow Lentil Soup
1. Heat the vegetable oil in a large pot over medium heat. Sweat the
onions, garlic and ginger until soft, about 3 minutes. Add the cumin,
coriander, curry powder, turmeric, salt, pepper and yellow lentils
and cook for 3 minutes. Add the coconut milk, lime juice, red chilies,
stock and brown sugar. Bring to a boil and reduce heat. Simmer for
30 to 35 minutes, or until the lentils are very soft. Season with
salt and pepper. If soup is too thick, thin with a little more stock.
Serve the soup into warm bowl and garnish with the Coriander Chutney.
Coriander Chutney
1. In a blender or food processor, combine the coriander, lime juice,
coconut, cashews, garlic, ginger, salt and a couple tablespoons of
water. Blend until smooth, loosening the mixture with more water if
necessary. Use as a garnish for soup.
Your Yellow lentil recipe is ready now
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