1 lb green lentils
2 large onions
1 full bulb garlic
2 thumbs fresh ginger
1 bag baby carrots
1/4 bunch cilantro chopped
1 cup vegetable broth
1 can coconut milk
1/2 tsp cumin
salt pepper to taste
When I make soup, I usually follow the "Go Big or Go Home" Maxim. As a result, I have an unusual 2-pot technique. I simmer the lentils in a large cauldron-usually with some vegetable or chicken stock-until it is done. Simultaneously in a large frypan, I sautee all the vegetables, then add the coconut milk, stock, curry paste etc. When they are well blended, I pour these ingredients back into the massive pot, and simmer until done.
My "upsizing" has led me to start an ad hoc soup network whereby I deliver fresh soups to my friends and they, in turn, reciprocate. Another perk of making large batches is the benefit of "Aromatherapy" ... soup slowly simmering smells like home.
3 comments:
Yum! I'm always looking for good new soup recipes, and this one looks delishous. Thanks for sharing.
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looks delicious. I´ll try!
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