LENTIL****Lentil and Ginger Soup with Fresh Coriander Chutney

By Unblond1

01/02/15-I liked this quite a lot and Dan said he'd eat it a couple of times year (which is about what I could handle as well). I didn't use the fresh chili garnish but I did use the coriander and lime juice (which is key) and some chili flakes. I think the chopped chili would also be great.
10/02/15 - I think it's even better cold! Without the chutney and with a bit of yogurt/lime/cumin/chili mixture drizzled in

Ingredients

• 1 tablespoon coconut or olive oil
• 1 small can of unsweetened coconut milk
• 1 onion, chopped
• 1 tsp turmeric
• 9 oz/250g red lentils
• 1 oz/25g grated fresh ginger
• Small bunch of coriander, chopped
• Squeeze of lime juice
• Small red chilli, deseeded and chopped

Details

Servings 4
Adapted from telegraph.co.uk

Preparation

Step 1

Heat a tablespoonful of vegetable, coconut or olive oil and add the onion and fry gently for five minutes until soft. Stir in the turmeric and cook for a minute longer.

Add 2½ pints of water or vegetable broth and the lentils. Bring to the boil and spoon off any yellow scum that rises to the surface.
Lower the heat and add the ginger and ½ tsp salt. Simmer for 20 minutes or so, until the lentils have cooked to a mush.

Combine the chopped coriander, lime juice and chilli and set aside.

Stir the coconut milk into the soup, where it will melt smoothly.

Purée the soup with a hand blender or in a blender. Adjust the consistency with more water or broth if necessary.

Serve with a spoonful of the coriander chutney on top and papadums on the side.

NUTRITION INFORMATION:

Calories 196.1
Total Fat 10.9 g
Saturated Fat 6.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 697.5 mg
Potassium 631.2 mg
Total Carbohydrate 16.5 g
Dietary Fiber 5.5 g
Sugars 0.5 g
Protein 9.6 g