You can puree the soup if you like it smooth but I've kept it chunky. The Coriander Chutney is a lovely fresh addition to top the soup.
Directions for: Yellow Lentil Soup
Ingredients
Yellow Lentil Soup2 Tbsp vegetable oil (30 ml)
1/2 onion, diced
4 clove garlic, minced
1 Tbsp minced ginger (22 ml)
1 tsp ground cumin (7 ml)
1 tsp ground coriander (5 ml)
1 tsp curry powder (7 ml)
tsp turmeric (2 ml)
coarse salt and freshly cracked pepper, to taste
3 cup yellow lentils (750 ml)
1 can coconut milk (400 ml)
juice of 3 limes
2 small red chillies, chopped fine
6 cup chicken stock (1500 ml)
2 Tbsp brown sugar (30 ml)
chicken stock, additional to thin soup
Coriander Chutney1 cup coriander, rough chopped (310 ml)
juice of 2 limes
1 cup shredded unsweetened coconut (50 ml)
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)
Directions
Yellow Lentil Soup1. 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 Chutney1. 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.
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