Curried Coconut Lentil Soup

Curried Coconut Lentil Soup
though the weather has been wonderful, thirty-something years’ worth of experience tell me that this current swiss summer weather likely won’t stay forever… something tells me it will soon make way for proper, spring-like unpredictability. that’s what i’ve grown to know (and love, kind of).

that’s why i say: pull the stops, don’t use up all your summer highlights and to dos just yet, because there has been a day or two of sunshine! spare the grilling and the bare legs and the bikinis and the sandals. instead, make a soup for those still-chilly evenings. and wallow in the notion that there will be (oh yes, i’m a believer) a great summer. [gap height=”20″]
[gap height=”20″]besides, all the indians eat daal all the time, right? there must be a reason. i find that lentil soups give me a lot of energy and the exotic flavors make me dream of a decadent summer vacay, yet again. oh, summer. the first glimpse of you was wonderful and i haven’t gotten enough, yet. i’m waiting for you.
faithfully yours, scarlett
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curried coconut lentil soup
serves 2

1 tbsp. ghee or olive oil
1 cup red lentils, washed
1/2 liter vegetable bouillon
1 cup coconut milk
1 small can tomatoes (juice and pieces)
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp. indian curry paste (hot)
1 tbsp. ground cumin
1 tsp. cinnamon
1 tsp. freshly grated ginger
1/2 chile (medium heat), finely chopped
1 lime, juice
salt, harissa to taste
some cilantro and chopped scallions for garnish

heat ghee in a large pot. sweat onions and garlic in it until translucent. add curry paste, cumin, cinnamon, ginger and chile and sweat a little more. add vegetable bouillon, tomato, coconut and lentils and let cook for 10 to 15 minutes on low, until the lentils are tender. season with salt and harissa. sprinkle with the lime juice and serve hot.

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