This soup was a surprise. I was trying to find a way of using up the coconut milk I had left over from the Tofu with Coconut and Lime I’d made earlier in the week. I was expecting something fairly ordinary that would do for a midweek supper or to take to work for lunch.
What I got was a subtly-spiced, rich, creamy soup that I would happily eat at a dinner party. With all the exotic ingredients that go into this dish, the predominant flavour is still that of the lentils, but with hints of lime, coconut and spices lingering around the iron greenness of the spinach.
Stick a fancy garnish on this one and you’ll find it has substance to back up the style.
200g red lentils
1 litre vegetable stock
1 tsp cumin powder
1/2 tsp chilli flakes
1 kaffir lime leaf
100ml coconut milk
75g frozen spinach
1/2 lime, juiced
chopped coriander to garnish
In a large saucepan add all the ingredients except the spinach, lime and coriander and bring up to the simmer.
Add the spinach and let the soup come back up to heat again.
Cover the pan and let it simmer gently for 25-30 minutes for the lentils to be cooked.
Remove the lime leaf and blend the soup until smooth.
Season with salt and pepper and stir in the lime juice.
Serve with the chopped coriander as a garnish.