Spiced Coconut Lentil Soup
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
1/2 large red onion (I used a quarter of a colossal one)
1/2 red chile
Thumbsize piece of peeled ginger
1 clove garlic
1 cup red lentils
1 (14 oz) can coconut milk
3 cups filtered water
1 scant tsp vegan vegetable bouillon
1 tsp ground coriander
1 tsp paprika
1 tsp cumin
pink Himalayan salt
juice of 1 lime
1 heaped tsp coconut oil
Finely chop the red onion – I actually like to mince mine with a knife.
Heat the coconut oil in a heavy based saucepan. Add the onion, season, cover and allow to soften for several minutes.
Meanwhile, mince the chili, garlic and ginger together. Add to pan, cover and cook for a few more minutes until the flavors begin to infuse – your kitchen should be full of wonderful aromas by now.
Rinse and sort the red lentils and add to pan along with the ground coriander, paprika and cumin. Mix thoroughly and then pour in the coconut milk and water. Sprinkle in the vegetable bouillon and lightly season with some pink Himalayan salt and freshly ground black pepper.
Cover, bring to the boil and then lower to a gentle simmer for forty minutes, ensuring to stir frequently.
Juice the lime and set aside.
When the lentils have softened and almost disintegrated to form a thick, creamy soup, take off the heat, pour in the lime juice, taste for seasoning and serve with a few fresh coriander leaves for garnish.