When the weather is cold I love to make soup. One of my favourites is this flavorful lentil soup. I like to serve it with crunchy garlic bread or naan bread on the side. If you have a lemon, sprinkle some of it’s zest on top to add a fresh twist.
Ingredients:
1 1/2 cups Puy lentils (I buy them at Whole Foods. You can also buy them online. If you can’t find them at your local store, use green or brown lentils.)
4 cups vegetable stock
1 onion, chopped
3 fat garlic cloves, chopped
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1 cup canned coconut milk
2-3 tablespoons dark soy sauce
4 small handfuls of baby spinach
sea salt and freshly ground black pepper
lemon zest and olive oil (optional)
Method:
Rinse the lentils, then put in a large saucepan and add enough cold water just to cover. Boil for 10 minutes, then add the remaining ingredients, except the spinach. Reduce the heat and simmer for 20-30 minutes or until the lentils are tender. Season to taste with salt and pepper.
Put a small handful of the spinach in warmed bowls and ladle the hot soup on top. The heat from the soup will wilt the leaves. If you like sprinkle with lemon zest and drizzle with olive oil. Serve with crunchy bread or warm naan.
Serves 4.