Red Lentil, Red Pepper and Coconut Soup

I had returned home late in the afternoon after having spent the night in NYC and really didn’t fancy spending too much time in the kitchen. I recently bought a new UK magazine from Barnes & Noble and it’s full of delicious-looking meals and this soup was one of them.

Lentils are part of legume family and are a very good source of cholesterol-lowering fiber. They also provide slow-burning complex carbohydrates and can increase your energy by replenishing your iron. Lentils come in a variety of colors that range from yellow to red-orange to green, brown and black. They are relatively tolerant to drought and are grown throughout the world. About a third of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world and Saskatchewan is the most important lentil producing region in Canada.

Serves 4
adapted from Fabulous Food Magazine

olive oil
1 onion, finely chopped
2 celery stalks, finely sliced
1 1/2 red chilies, deseeded and finely chopped
2cm fresh ginger, grated
1/2 teaspoon ground cumin
2 red bell peppers, deseeded and chopped
100g red lentils
400ml tin coconut milk
400ml vegetable or chicken stock
sea salt and freshly ground black pepper

In a large saucepan over high heat add the oil, onion and celery, reduce the heat to low and sauté until soft (7 to 8 minutes). Add the chillies, ginger and cumin and cook for a minute. Add peppers, lentils, coconut milk and stock. Stir to mix and cook (lid on) for about 10 minutes or until lentils are soft. Remove from heat and allow to cool slightly. Use a hand blender and purée the soup until smooth. Season to taste and reheat. Add a few dashes of olive oil (optional) to top and serve with crusty bread.

The Culinary Chase’s Note: This was a delicious soup ready in 30 minutes. If you’re not a fan of coconut milk use half milk and half cream instead.  You can also use chili powder if you can’t find chili peppers.  Enjoy!

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