Coconut Lentil Soup

So I accidentally bought 2 kilos of lentils at La Vega one day thinking that I would probably go through it quickly. But after my second batch of lentils and rice for the week I soon got bored. I remembered this restaurant that Nancy, Elizabeth, and I used to frequent in Denver that served this great lentil soup. I decided to try my hand at making that soup. After scouring the internet for possible recipes I came up with nothing. This recipe is the first and probably only one I have ever concocted that has absolutely no bases on someone else’s recipe. This is my most requested recipes. I don't have a picture because I always forget to take one. By the time I remember to take one everyone has already devoured it.


Ingredients:

• 4 cups soaked lentils

• 4 cups broth (vegetable, chicken, whatever you have on hand)

• Can of coconut milk

• 1 red onion

• Pinch red pepper flakes

• Tbsp paprika

• 2 tbsp garlic

• 2 tbsp cumin

• 2 tbsp ground ginger

• Pinch of salt

• Pinch black pepper

1. Sauté the onions and garlic.

2. Mix in the lentils, the broth and all of the spices.

3. Bring to a boil and cook for 30 minutes until the lentils are really tender.

4. Next pour into a blender and blend in batches. If you don’t have a blender you should be able to use a potato masher.

5. Put your pureed lentils back into the pot and add the can of coconut milk. Simmer for 5-10 minutes. You can experiment with the flavor a bit by putting in more of the spices.

I honestly don’t keep track of how much of each spice I put into the soup. I just keep experimenting until I get the taste that I like.

Notes:

• I've tried putting a cup of pumpkin. If you do this I recommend adding two more teaspoons of cumin and a little nutmeg.
• This recipe is very forgiving and you can really get away with a combination of different spices.
• Make sure you buy coconut milk and not the coconut mix stuff that's intended for pina coladas.
• If you want it to be a little spicier I would suggest some curry paste.