The Perfect Pairing for this soup recipe is the popular hand chopper. Mine is from Pampered Chef. I personally enjoy chopping and dicing but sometimes I am just not in the mood, especially if I just want to move things along. I used the hand chopper for the fresh ginger, garlic and chiles in this recipe. I peeled the ginger and garlic and chopped them together. I seeded the peppers, sliced into chunks, and finished them off with the hand chopper. Chop chop!
Spicy Coconut Lentil Soup
Lindsay at Perfecting the Pairing
· 2 tsp coconut oil or olive oil
· 1 red onion, chopped
· 2 inch piece of peeled ginger, chopped
· 5 garlic cloves, chopped
· 2-4 chile peppers (Serrano, jalapeno, red chile), seeded and chopped
· 5 cups low sodium chicken broth
· 15 oz can light coconut milk
· 1 cup red lentils, sorted and rinsed
· 1 ½ tsp cumin
· 1 ½ tsp paprika
· 1 tsp ground coriander
· 1 Tb honey
· 2 tsp chile powder
· Juice of 2 limes
· Salt and pepper
Heat oil in a large skillet and add the chopped onion. Cook until onion begins to soften, add ginger, garlic and chile peppers. Season mixture with salt and pepper. Cook over medium heat until everything has softened.
While the onion mixture is cooking, combine chicken broth, coconut milk, lentils, cumin, paprika and coriander in a soup pan. Bring to a boil. Once the onion mixture has softened add it to the lentil mixture. Simmer over low heat for approximately 40 minutes, or until the lentils are soft and starting to break down. Stir occasionally.
Once the lentils are cooked add the honey, chile powder and lime juice. Taste and season with salt and pepper. Top each bowl with cilantro.