The sun may be shining today, but there is a crisp, cool, chill in the air! Can't wait for this one tonight!6oz puy lentils
1½ pint vegetable stock
1 onion, chopped
3 garlic cloves, chopped
2 tsp ground cumin
9 oz canned coconut milk
2-3 tablespoons dark soy sauce
4 small handfuls of baby spinach
sea salt
freshly ground black pepper
Rinse the lentils, then put them in a large pan and add enough cold water to just cover. Boil for ten minutes, and then add the remaining ingredients, except the spinach.
Reduce the heat and simmer for 20-30 minutes or until the lentils are tender. Put a small handful of the spinach in four warmed bowls and ladle the hot soup on top (the heat from the soup will wilt the leaves).
Serve immediately with warm flat bread, pita or naan.
Photo by: Amelia Pane Schaffner
Yummmmm . I also wish you could find a soup with leeks..I wonder could you use split peas with this soup?? Maybe not.. Thanks
ReplyDeleteyvonne
Yvonne, what kind of leek soup do you have in mind? Let me know. I'm not sure if the split peas would work. You could use regular brown lentils.
ReplyDeleteRonda, this sounds soooo good. Their was a nice breeze here yesterday which really helped with the heat!
ReplyDeleteKarena
Art by Karena
This one looks yummy! Thanks so much ; )
ReplyDeleteYummy! Growing up in the Philippines, this is one of our staples and we use mung bean. Lentils are great too. Comfort food!
ReplyDeleteMmmmmhhh! I don't think I am trying this recipe but I want you to know that I am crazy about the Zucchine(right spelling)Soup. It is a big hit. Grazie!
ReplyDelete