Puy Lentil and Coconut Soup
This is one of my favourite soup recipes. The
coconut gives the soup creaminess and the puy lentils make
it substantial enough for it to be a meal in its own right.
Serves 4
150g puy lentils
1 litre vegetable stock
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons of ground cumin
250 ml canned coconut milk
2-3 tablespoons dark soy sauce
around 50g baby spinach
freshly ground black pepper
Put the lentils in a large saucepan and add enough water to just cover them. Boil
for 5 minutes, then add the remaining ingredients except the spinach. Simmer
for 20-25 minutes until the lentils are tender.
Puree the soup in a blender or use a hand blender. Add the spinach leaves,
mix them in and serve.
The soup keeps well over-night and just makes the taste even richer. You
can also make it creamier by using a whole tin of coconut milk (400ml) and
reducing the amount vegetable stock accordingly.
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