Hot, spicy and richly flavored, this substantial soup is almost a meal in itself. If you are really hungry, serve with chunks of warmed naan bread or thick slices of toast. You can also use canned coconut milk but shake it before opening. This ensures that the layers of milk are well combined.
Recipe: (Serves 4)
30 ml/2 tablespoons sunflower oil
2 red onions, finely chopped
1 bird's eye chili, seeded and finely sliced
2 garlic cloves, chopped
2.5 cm/1 in piece fresh lemon grass, outer layers removed and inside finely sliced
200 g/7 oz/scant 1 cup red lentils, rinsed
5 ml/1 teaspoon ground coriander
5 ml/1 teaspoon paprika
400 ml/14 fl oz coconut milk
Juice of 1 lime
3 spring onions (scallions), chopped
20 g/0.75 oz/scant 1 cup fresh coriander (cilantro), finely chopped
Salt and freshly ground black pepper, to taste
Method:
1. Heat the oil in a large pan and add the onions, chili, garlic and lemon grass. Cook for 5 minutes or until the onions have softened but not browned, stirring occasionally.
2. Add the lentils and spices. Pour in the coconut milk and 900 ml/1.5 pts water, and stir. Bring to the boil, reduce the heat and simmer for 40-45 minutes, until the lentils are soft.
3. Pour in the lime juice and add the spring onions and coriander, reserving a little of each for the garnish. Season, ladle into bowls and garnish. Serve.
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