Brown lentils and coconut soup
Step 1/ 10
Chop the following items finely: onion, garlic, coriander, tomato, and green chili.
Step 2/ 10
Grate the ginger piece. You will need 1 tablespoon for this recipe.
Step 3/ 10
Toast the coconut flakes either in a pan or in the oven, until they get a golden brownish color.
Step 4/ 10
In a large saucepan over a medium-high heat, add onion, garlic, and ginger. Stir for 5 minutes, or until softened and fragrant.
Step 5/ 10
Add the cumin, coriander, and chili powder. Stir for 1 minute or until fragrant.
Step 6/ 10
Add two-thirds of the coconut milk quantity to the saucepan and reserve the remaining third. Add the lentils, stock, and the water and bring to a boil. Stir firmly to remove any bits stuck to the base of the saucepan.
Step 7/ 10
Reduce heat to medium and simmer for an hour, stirring occasionally until the lentils are very soft and the soup is thick.
Step 8/ 10
Stir in the tomato and half the amount of coriander and green chili.
Step 9/ 10
Pour the soup in the bowls and drizzle with the reserved coconut milk. Top with the toasted coconut flakes, and the remaining coriander and green chili.
Step 10/ 10
Serve with flatbread.
Enjoy your meal!