Wednesday, 12 January 2011

spinach, lentil and coconut soup

I like soup and I like cobbling things together from the cupboard (and freezer). I occasionally eat a ready made soup, but it never satisfies. I really liked this combination, it was filling and tasty, and great to dip chunks of bread into. The coconut I used was powdered, which lent a good texture, something to chew.

No exact measurements. Only one pot used and a stick blender.


1 onion
1 clove garlic
1/2 mug split red lentils
1 mug water
3 blocks frozen spinach
1tsp curry powder
1/4 mug powdered coconut
salt and pepper
2 tbsps oil

Roughly chop onion and garlic, and fry on low heat until onion is transparent
Add curry powder for a moment
Add lentils and stir, adding water and stir
Cook for 20 minutes on low heat, stirring occasionally
Add frozen spinach and cook for 10 minutes, adding extra water if it gets dry
Add salt and pepper

Blend with stick blender until smooth.

Check the taste and adjust seasoning.


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