A very filling and pert soup where the ginger and the coconut milk permeate the flavour. If you rather serve the dish as a stew, leave the water out.
Serve with a freshly baked bread, perhaps and Indian Naan bread on the side, or as a stew with bulgur.
|Nutritional value 1 portion: 455 kcal|
56 g (48 E%)
18 g (35 E%)
20 g (17 E%)
- 2 yellow onions
- 2 cloves garlic
- 1 red chilli
- 2 centimeters / 1 inch ginger
- 2 tbsp cooking oil
- 800 g / 3 1/2 cup crushed tomatoes
- 400 ml / 1 3/4 cup coconut milk light, 6% fat (regular coconut milk can also be used)
- 2 vegetable stock cubes
- 2 cinnamon sticks
- 0.5 tsp ground cardamom
- 2 tsp turmeric
- 300 ml / 9 oz dried red lentils
- 70 g / 3 oz baby spinach
- 500 ml / 2 cup water
- Peel and chop 2 yellow onions, 2 cloves garlic and 1 red chilli. If you remove the seeds and the white inside of the chilli it will remove some of the heat. Finely grate 2 centimeters / 1 inch ginger, heat up 2 tbsp cooking oil and fry everything soft.
- Add 800 g / 3 1/2 cup crushed tomatoes, 400 ml / 1 3/4 cup coconut milk and 2 crumbled vegetable stock cubes.
- Add the spices: 2 cinnamon sticks, 0.5 tsp cardamom, 2 tsp turmeric, 300 ml / 1 1/4 cup red lentils and 500 ml / 2 cup water – if you are making a stew instead of a soup, don’t add the water. Before you start running around fixing stuff, sit down, take a few deep breaths and think of 3 good things that have happened to you during the day. Stir the pot once in a while.
- Rinse 70 g / 3 oz baby spinach and add it to the pot. Add some salt if needed. If you are saving leftovers, cool them quickly. Spinach contains spores that can form bacteria that in turn can form nitrate. This is not dangerous for grown ups, but can be harmful for children.