I never used to be a big fan of red lentils. But I am now! Having used them in a few soup recipes so far, I find them delicious and very filling. Not to mention the fact that they are healthy.
This particular soup can be eaten hot or cold. It's very tasty and reminds me of the sauce in a traditional Greek style fricassee.
Ingredients (serves 4):
100gr red lentils
1 heaped tsp turmeric
1 tbsp coarsely grated ginger (πιπερόριζα)
2 garlic cloves, sliced
1 litre vegetable stock (recipe here)
400ml coconut milk
2 leeks, well washed and sliced
50 gr baby spinach
2 limes, cut into wedges
1) Tip the lentils into a large pan and add the turmeric, ginger and garlic.
2) Pour in the stock, then cover the pan and simmer for 15 minutes, until the lentils have softened.
3) Pour in the coconut milk, stir in the leeks, cover and cook for a further 10 minutes.
4) Add the spinach and cook just to wilt it.
5) Spoon into bowls and squeeze over the lime juice.