Posted on Jun 15, 2017 by
Celebrate #DrinkCheninDay with our Franschhoek Cellar pairing
Curried Dahl and coconut soup
1.6ltr chicken stock
7g chillies-chopped – add more to taste
5g mustard seeds
5g pepper – add more to taste
Add braised pork cubes or chicken for meaty soup
Blanch lentils for 1 minute and refresh. In a pot melt butter and sweat out root vegetables. Add turmeric/cumin/chillies and mustard seeds and cook out for a further ten minutes to
activate spices. Add lentils and cook for a further 5 minutes. Add chicken stock and cook solid till lentils become spongy. Add coconut milk and bring back up to the boil. Remove from heat and blitz. Pass through a chinoise (Fine sieve). Season now as seasoning whilst making a reduction will make your soup salty. Reduce to soup consistency.
Serve with toasted coconut shavings
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