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shain

shain

This recipe produces about 2.5 liters of soup. It can be doubled.

 

Ingredients:

 

  • 200g (1 cup) dry red lentils (soak overnight so hasten cooking)
  • 1 liter water for cooking the lentils
  • -
  • Some butter
  • 2 onions, diced
  • 2 carrots, diced
  • 1 hot chili, de-seeded and diced
  • 3 cloves garlic, minced
  • 1 large tart cooking apple, peeled and diced
  • 2 tomatoes, diced
  • -
  • 2-3 tbsp ginger, minced
  • -
  • Dry spices:
  • 2 tsp curry leaves
  • 1 tsp "curry powder" (mine is consisting mostly of turmeric, fennel and fenugreek)
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more)
  • 1 tsp sugar (I use brown)
  • -
  • 150-200 ml (apx 3/4 cup) coconut cream (unsweetened)
  • 3/4 liter up to 1 liter of stock or water
  • 1-2 tsp wine vinegar (or some lemon juice)
  • chopped cilantro
  • optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish
  • optional strained yogurt for garnish.

 

Prep:

  • Cook the lentils in a liter of water until fully tender.
  • -
  • Meanwhile, fry the onions in butter until golden.
  • Add the carrots and fry until starting to soften.
  • Add chili and garlic. Saute until aromatic.
  • Add apple and tomatoes, cook until softened (~5 minutes).
  • If the vegetables aren't fully cooked to your liking, add water and cook until they are.
  • -
  • Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables.
  • Mix it all back together in the pot.
  • Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of stock/water to reach desired consistency.
  • Bring to a low boil, taste and adjust.
    • It should be gently spicy (hot) and gently sweet.
    • It shouldn't be tart, but add vinegar if it tastes flat or overly sweet.
    • Make sure you can get a good hint of the cardamom, it's what makes this soup for me.

 

 

IMG_20181214_214153.thumb.jpg.534c31a7203e8c46f24bf2b4172c1755.jpg

shain

shain

This recipe produces about 2.5 liters of soup. It can be doubled.

 

Ingredients:

 

  • 200g (1 cup) dry red lentils (soak overnight so hasten cooking)
  • 1 liter water for cooking the lentils
  • -
  • Some butter
  • 2 onions, diced
  • 2 carrots, diced
  • 1 hot chili, de-seeded and diced
  • 3 cloves garlic, minced
  • 1 tart cooking apple, peeled and diced
  • 2 tomatoes, diced
  • -
  • 2 tbsp ginger, minced
  • -
  • Dry spices:
  • 2 tsp curry leaves
  • 1 tsp "curry powder" (mine is consisting mostly of turmeric, fennel and fenugreek)
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more)
  • 1 tsp sugar (I use brown)
  • -
  • 150-200 ml (apx 3/4 cup) coconut cream (unsweetened)
  • 3/4 liter up to 1 liter of stock or water
  • 1-2 tsp wine vinegar (or some lemon juice)
  • chopped cilantro
  • optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish
  • optional strained yogurt for garnish.

 

Prep:

  • Cook the lentils in a liter of water until fully tender.
  • -
  • Meanwhile, fry the onions in butter until golden.
  • Add the carrots and fry until starting to soften.
  • Add chili and garlic. Saute until aromatic.
  • Add apple and tomatoes, cook until softened (~5 minutes).
  • If the vegetables aren't fully cooked to your liking, add water and cook until they are.
  • -
  • Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables.
  • Mix it all back together in the pot.
  • Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of stock/water to reach desired consistency.
  • Bring to a low boil, taste and adjust.
    • It should be gently spicy (hot) and gently sweet.
    • It shouldn't be tart, but add vinegar if it tastes flat or overly sweet.
    • Make sure you can get a good hint of the cardamom, it's what makes this soup for me.

 

 

IMG_20181214_214153.thumb.jpg.534c31a7203e8c46f24bf2b4172c1755.jpg

shain

shain

This recipe produces about 2.5 liters of soup. It can be doubled.

 

Ingredients:

 

  • 200g (1 cup) dry red lentils (soak overnight so hasten cooking)
  • 1 liter water for cooking the lentils
  • -
  • Some butter
  • 2 onions, diced
  • 2 carrots, diced
  • 1 hot chili, de-seeded and diced
  • 3 cloves garlic, minced
  • 1 tart cooking apple, peeled and diced
  • 2 tomatoes, diced
  • -
  • 2 tbsp ginger, minced
  • -
  • Dry spices:
  • 2 tsp curry leaves
  • 1 tsp "curry powder" (mine is consisting mostly of turmeric, fennel and fenugreek)
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more)
  • 1 tsp sugar (I use brown)
  • -
  • 150-200 ml (apx 3/4 cup) coconut cream (unsweetened)
  • 3/4 liter up to 1 liter of stock or water
  • 1-2 tsp wine vinegar (or some lemon juice)
  • chopped cilantro
  • optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish
  • optional strained yogurt for garnish.

 

Prep:

  • Cook the lentils in a liter of water until fully tender.
  • -
  • Meanwhile, fry the onion in butter until golden.
  • Add the carrot and fry until starting to soften.
  • Add chili and garlic. Saute until aromatic.
  • Add apple and tomatoes, cook until softened (~5 minutes).
  • If the vegetables aren't fully cooked to your liking, add water and cook until they are.
  • -
  • Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables.
  • Mix it all back together in the pot.
  • Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of stock/water to reach desired consistency.
  • Bring to a low boil, taste and adjust.
    • It should be gently spicy (hot) and gently sweet.
    • It shouldn't be tart, but add vinegar if it tastes flat or overly sweet.
    • Make sure you can get a good hint of the cardamom, it's what makes this soup for me.

 

 

IMG_20181214_214153.thumb.jpg.534c31a7203e8c46f24bf2b4172c1755.jpg

shain

shain

This recipe produces about 2.5 liters of soup. It can be doubled.

 

Ingredients:

 

  • 200g (1 cup) dry red lentils (soak overnight so hasten cooking)
  • 1 liter water for cooking the lentils
  • -
  • Some butter
  • 2 onions, diced
  • 2 carrots, diced
  • 1 hot chili, de-seeded and diced
  • 3 cloves garlic, minced
  • 1 tart cooking apple, peeled and diced
  • 2 tomatoes, diced
  • -
  • 2 tbsp ginger, minced
  • -
  • Dry spices:
  • 2 tsp curry leaves
  • 1 tsp "curry powder" (mine is consisting mostly of turmeric, fennel and fenugreek)
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more)
  • 1 tsp sugar (I use brown)
  • -
  • 150-200 ml (apx 3/4 cup) coconut cream (unsweetened)
  • 3/4 liter up to 1 liter of stock or water
  • 1-2 tsp wine vinegar (or some lemon juice)
  • chopped cilantro
  • optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish
  • optional strained yogurt for garnish.

 

Prep:

  • Cook the lentils in a liter of water until fully tender.
  • -
  • Meanwhile, fry the onion in butter until golden.
  • Add the carrot and fry until starting to soften.
  • Add chili and garlic. Saute until aromatic.
  • Add apple and tomatoes, cook until softened (~5 minutes).
  • If the vegetables aren't fully cooked to your liking, add water and cook until they are.
  • -
  • Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables.
  • Mix it all back together in the pot.
  • Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of stock/water to reach desired consistency.
  • Bring to a low boil, taste and adjust.
    • It should be gently spicy (hot) and gently sweet.
    • It shouldn't be tart, but add vinegar if it tasted flat/too sweet.
    • Make sure you can get a good hint of the cardamom, it's what makes this soup for me.

 

 

IMG_20181214_214153.thumb.jpg.534c31a7203e8c46f24bf2b4172c1755.jpg

shain

shain

This recipe produces about 2.5 liters of soup. It can be doubled.

 

Ingredients:

 

  • 200g (1 cup) dry red lentils (soak overnight so hasten cooking)
  • 1 liter water for cooking the lentils
  • -
  • Some butter
  • 2 onions, diced
  • 2 carrots, diced
  • 1 hot chili, de-seeded and diced
  • 3 cloves garlic, minced
  • 1 tart cooking apple, peeled and diced
  • 2 tomatoes, diced
  • -
  • 2 tbsp ginger, minced
  • -
  • Dry spices:
  • 2 tsp curry leaves
  • 1 tsp "curry powder" (mine is consisting mostly of turmeric, fennel and fenugreek)
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more)
  • 1 tsp sugar (I use brown)
  • -
  • 150-200 ml (apx 3/4 cup) coconut cream (unsweetened)
  • 3/4 liter up to 1 liter of stock or water
  • 1-2 tsp wine vinegar (or some lemon juice)
  • chopped cilantro
  • optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish
  • optional strained yogurt for garnish.

 

Prep:

  • Cook the lentils in a liter of water until fully tender.
  • -
  • Meanwhile, fry the onion in butter until golden.
  • Add the carrot and fry until starting to soften.
  • Add chili and garlic. Saute until aromatic.
  • Add apple and tomatoes, cook until softened (~5 minutes).
  • If the vegetables aren't fully cooked to your liking, add water and cook until they are.
  • -
  • Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables.
  • Mix it all back together in the pot.
  • Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of stock/water to reach desired consistency.
  • Bring to a low boil, taste and adjust. It should be gently spicy (hot) and gently sweet. It shouldn't be tart, but add vinegar if it tasted flat/too sweet.

 

 

IMG_20181214_214153.thumb.jpg.534c31a7203e8c46f24bf2b4172c1755.jpg

shain

shain

This recipe produces about 2.5 liters of soup. It can be doubled.

 

Ingredients:

 

  • 200g (1 cup) dry red lentils (soak overnight so hasten cooking)
  • 1 liter water for cooking the lentils
  • -
  • Some butter
  • 2 onions, diced
  • 2 carrots, diced
  • 1 hot chili, de-seeded and diced
  • 3 cloves garlic, minced
  • 1 tart cooking apple, peeled and diced
  • 2 tomatoes, diced
  • -
  • 2 tbsp ginger, minced
  • -
  • Dry spices:
  • 2 tsp curry leaves
  • 1 tsp "curry powder" (mine is consisting mostly of turmeric, fennel and fenugreek)
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more)
  • 1 tsp sugar (I use brown)
  • -
  • 150-200 ml (apx 3/4 cup) coconut cream (unsweetened)
  • 3/4 liter up to 1 liter of water
  • 1-2 tsp wine vinegar (or some lemon juice)
  • chopped cilantro
  • optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish
  • optional strained yogurt for garnish.

 

Prep:

  • Cook the lentils in a liter of water until fully tender.
  • -
  • Meanwhile, fry the onion in butter until golden.
  • Add the carrot and fry until starting to soften.
  • Add chili and garlic. Saute until aromatic.
  • Add apple and tomatoes, cook until softened (~5 minutes).
  • If the vegetables aren't fully cooked to your liking, add water and cook until they are.
  • -
  • Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables.
  • Mix it all back together in the pot.
  • Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of water to reach desired consistency.
  • Bring to a low boil, taste and adjust. It should be gently spicy (hot) and gently sweet. It shouldn't be tart, but add vinegar if it tasted flat/too sweet.

 

 

IMG_20181214_214153.thumb.jpg.534c31a7203e8c46f24bf2b4172c1755.jpg

shain

shain

This recipe produces about 2.5 liters of soup. Consider doubling.

 

Ingredients:

 

  • 200g (1 cup) dry red lentils (soak overnight so hasten cooking)
  • 1 liter water for cooking the lentils
  • -
  • Some butter
  • 2 onions, diced
  • 2 carrots, diced
  • 1 hot chili, de-seeded and diced
  • 3 cloves garlic, minced
  • 1 tart cooking apple, peeled and diced
  • 2 tomatoes, diced
  • -
  • 2 tbsp ginger, minced
  • -
  • Dry spices:
  • 2 tsp curry leaves
  • 1 tsp "curry powder" (mine is consisting mostly of turmeric, fennel and fenugreek)
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more)
  • 1 tsp sugar (I use brown)
  • -
  • 150-200 ml (apx 3/4 cup) coconut cream (unsweetened)
  • 3/4 liter up to 1 liter of water
  • 1-2 tsp wine vinegar (or some lemon juice)
  • chopped cilantro
  • optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish
  • optional strained yogurt for garnish.

 

Prep:

  • Cook the lentils in a liter of water until fully tender.
  • -
  • Meanwhile, fry the onion in butter until golden.
  • Add the carrot and fry until starting to soften.
  • Add chili and garlic. Saute until aromatic.
  • Add apple and tomatoes, cook until softened (~5 minutes).
  • If the vegetables aren't fully cooked to your liking, add water and cook until they are.
  • -
  • Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables.
  • Mix it all back together in the pot.
  • Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of water to reach desired consistency.
  • Bring to a low boil, taste and adjust.

 

 

IMG_20181214_214153.thumb.jpg.534c31a7203e8c46f24bf2b4172c1755.jpg

shain

shain

This recipe produces about 2.5 liters of soup. Consider doubling.

 

Ingredients:

 

  • 200g (1 cup) dry red lentils (soak overnight so hasten cooking)
  • 1 liter water for cooking the lentils
  • -
  • Some butter
  • 2 onions, diced
  • 2 carrots, diced
  • 1 hot chili, de-seeded and diced
  • 3 cloves garlic, minced
  • 1 tart cooking apple, peeled and diced
  • 2 tomatoes, diced
  • -
  • 2 tbsp ginger, minced
  • -
  • Dry spices:
  • 1 tsp curry powder (mine is consisting mostly of turmeric, fennel and fenugreek)
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more)
  • 1 tsp sugar (I use brown)
  • -
  • 150-200 ml (apx 3/4 cup) coconut cream (unsweetened)
  • 3/4 liter up to 1 liter of water
  • 1-2 tsp wine vinegar (or some lemon juice)
  • chopped cilantro
  • optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish
  • optional strained yogurt for garnish.

 

Prep:

  • Cook the lentils in a liter of water until fully tender.
  • -
  • Meanwhile, fry the onion in butter until golden.
  • Add the carrot and fry until starting to soften.
  • Add chili and garlic. Saute until aromatic.
  • Add apple and tomatoes, cook until softened (~5 minutes).
  • If the vegetables aren't fully cooked to your liking, add water and cook until they are.
  • -
  • Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables.
  • Mix it all back together in the pot.
  • Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of water to reach desired consistency.
  • Bring to a low boil, taste and adjust.

 

 

IMG_20181214_214153.thumb.jpg.534c31a7203e8c46f24bf2b4172c1755.jpg

shain

shain

This recipe produces about 2.5 liters of soup. Consider doubling.

 

Ingredients:

 

  • 200g (1 cup) dry red lentils (soak overnight so hasten cooking)
  • 1 liter water for cooking the lentils

 

  • Some butter
  • 2 onions, diced
  • 2 carrots, diced
  • 1 hot chili, de-seeded and diced
  • 3 cloves garlic, minced
  • 1 tart cooking apple, peeled and diced
  • 2 tomatoes, diced

 

  • 2 tbsp ginger, minced

 

dry spice mix:

  • 1 tsp curry powder (mine is consisting mostly of turmeric, fennel and fenugreek)
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more)
  • 1 tsp sugar (I use brown)

 

  • 150-200 ml (apx 3/4 cup) coconut cream (unsweetened)
  • 3/4 liter up to 1 liter of water
  • 1-2 tsp wine vinegar (or some lemon juice)
  • chopped cilantro
  • optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish
  • optional strained yogurt for garnish.

 

Prep:

  • Cook the lentils in a liter of water until fully tender.

 

  • Meanwhile, fry the onion in butter until golden.
  • Add the carrot and fry until starting to soften.
  • Add chili and garlic. Saute until aromatic.
  • Add apple and tomatoes, cook until softened (~5 minutes).
  • If the vegetables aren't fully cooked to your liking, add water and cook until they are.

 

  • Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables.
  • Mix it all back together in the pot.
  • Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of water to reach desired consistency.
  • Bring to a low boil, taste and adjust.

 

 

IMG_20181214_214153.thumb.jpg.534c31a7203e8c46f24bf2b4172c1755.jpg

shain

shain

This recipe produces about 2.5 liters of soup. Consider doubling.

 

Ingredients:

 

  • 200g (1 cup) dry red lentils (soak overnight so hasten cooking)
  • 1 liter water for cooking the lentils

 

  • Some butter
  • 2 onions, diced
  • 2 carrots, diced
  • 1 hot chili, de-seeded and diced
  • 3 cloves garlic, minced
  • 1 tart cooking apple, peeled and diced
  • 2 tomatoes, diced

 

  • 2 tbsp ginger, minced

 

dry spice mix:

  • 1 tsp curry powder (mine is consisting mostly of turmeric, fennel and fenugreek)
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more)
  • 1 tsp sugar (I use brown)

 

  • 150-200 ml (apx 3/4 cup) coconut cream (unsweetened)
  • 3/4 liter up to 1 liter of water
  • 1-2 tsp wine vinegar (or some lemon juice)
  • chopped cilantro
  • optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish
  • optional strained yogurt for garnish.

 

Prep:

  • Cook the lentils in a liter of water until fully tender.

 

  • Meanwhile, fry the onion in butter until golden.
  • Add the carrot and fry until starting to soften.
  • Add chili and garlic. Saute until aromatic.
  • Add apple and tomatoes, cook until softened (~5 minutes).
  • If the vegetables aren't fully cooked to your liking, add water and cook until they are.

 

  • Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables.
  • Mix it all back together in the pot.
  • Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of water to reach desired consistency.
  • Bring to a low boil, taste and adjust.

 

 

IMG_20181214_214153.thumb.jpg.534c31a7203e8c46f24bf2b4172c1755.jpg

shain

shain

This recipe produces about X liters of soup. Consider doubling.

 

Ingredients:

 

  • 200g (1 cup) dry red lentils (soak overnight so hasten cooking)
  • 1 liter water for cooking the lentils

 

  • Some butter
  • 2 onions, diced
  • 2 carrots, diced
  • 1 hot chili, de-seeded and diced
  • 3 cloves garlic, minced
  • 1 tart cooking apple, peeled and diced
  • 2 tomatoes, diced

 

  • 2 tbsp ginger, minced

 

dry spice mix:

  • 1 tsp curry powder (mine is consisting mostly of turmeric, fennel and fenugreek)
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp thyme
  • 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more)
  • 1 tsp sugar (I use brown)

 

  • 150-200 ml (apx 3/4 cup) coconut cream (unsweetened)
  • 3/4 liter up to 1 liter of water
  • 1-2 tsp wine vinegar (or some lemon juice)
  • chopped cilantro
  • optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish
  • optional strained yogurt for garnish.

 

Prep:

  • Cook the lentils in a liter of water until fully tender.

 

  • Meanwhile, fry the onion in butter until golden.
  • Add the carrot and fry until starting to soften.
  • Add chili and garlic. Saute until aromatic.
  • Add apple and tomatoes, cook until softened (~5 minutes).
  • If the vegetables aren't fully cooked to your liking, add water and cook until they are.

 

  • Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables.
  • Mix it all back together in the pot.
  • Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of water to reach desired consistency.
  • Bring to a low boil, taste and adjust.
 

 

IMG_20181214_214153.thumb.jpg.534c31a7203e8c46f24bf2b4172c1755.jpg

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