Curried Dahl and coconut soup

Curried Dahl and coconut soup

Posted on Jun 15, 2017 by

Celebrate #DrinkCheninDay with our Franschhoek Cellar pairing

Curried Dahl and coconut soup

Ingredients :

500g lentils

50g carrots-diced

50g leeks-diced

3000g celery-diced

50g onions-diced

1.6ltr chicken stock

7g chillies-chopped – add more to taste

17g coriander-chopped

10g turmeric

5g mustard seeds

17g cumin

9g salt

5g pepper – add more to taste

30g butter

-
Add braised pork cubes or chicken for meaty soup

Method:

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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