Today is my coconut milk day. I cook for two, and 400 ml cans were enough for soup and dessert. The soup turned out to be very tender, fragrant, light and quite satisfying. The taste of their favorite lentils, at least he liked the smell of coconut and the slight sharpness of ginger. Recommend.
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 350 ml Broth
- 200 ml Coconut milk
- 20 gram ginge
- 2 cloves Garlic
- 1 piece Onion
- 100 gram Lentil
- Salt (to taste)
- Black pepper (to taste)
- 3 tablespoons Vegetable oil
- Greenery (to taste)
Ingredients
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Instructions
- Chop the onion arbitrarily, grate the ginger, cut the fresh garlic into slices.
- Pour vegetable oil into a frying pan, add onion and garlic, fry for 5 minutes. Add the ginger and fry for another 2 minutes.
- Add 100 g of lentils. Rinse the lentils under a stream of cold water, throw them on a sieve.
- Pour the lentils into a saucepan, pour vegetable broth or water. Add salt if you use water. I used vegetable broth prepared the day before. Cook over medium heat for 30 minutes until the lentils are completely cooked. If you use red lentils, then you need to cook the soup a little less in color and it will not be greenish, but pinkish. But I ran out of red lentils.
- Transfer the lentil mass to a blender and grind into a homogeneous mass. You can use an immersion blender. Return the mass to the pan, pour in the coconut milk, mix well, heat to a boil, pepper to taste. Pour the soup on plates, sprinkle with your favorite herbs. Dry the soup in a toaster with slices of white bread or croutons.
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