coconut milk lentil soup

Despite it officially being Spring, Portland weather has been rather moody.  Ten minutes ago, there was a downpour.  Now, the sun is out.  All I want to do is slip into my velour jumpsuit, get under a blanket and read for hours.  Or do something equally as productive.  Or not.  And lucky for me, I can do just that.  Life’s really easy these days, and I’m taking full advantage, partly by treating myself to hot, home-cooked lunches (with naps to follow).

This dish is similar to the lentils I make as part my Indian feast, but because of the extra can of coconut milk, it’s soup.  Over time, it absorbs moisture and thickens, and is wonderful atop rice, couscous or quinoa, and even fresh greens.

Warm and comforting, here’s to you, a hug in a bowl.

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Materials

1 1/2 cups lentils (I used brown)
6 cups vegetable stock
1/4 cup (1/2 stick) butter
1 large onion, diced
3 cloves garlic, minced
1 tsp cumin
1 tsp curry powder
1/2 tsp cardamom
1/4 tsp cloves
1/4 tsp cinnamon
1/8 tsp nutmeg
2 cans coconut milk (I used one can full, one can “lite”)
8 ounces frozen spinach (or a few handfuls fresh spinach, kale or other greens), optional
coarse salt to taste

 

Protocol
1.  In a heavy-bottomed pot, combine lentils and stock, and bring to a boil.  Reduce to a simmer, and allow to cook until lentils are soft (cooking time will depend on the type of lentils you choose).
2.  In a non-stick skillet, melt butter, add onions and cook on medium heat until translucent, about 15 minutes.
3.  Add the garlic and all spices, stir and cook for a minute.
4.  Transfer spiced onions and garlic into the pot with the lentils, and add the coconut milk and spinach, if using.  Simmer for about 10 minutes, then salt to taste.

slow cooker Tom Kha Gai (Thai coconut soup)

It’s been ages, it seems, since I last used my slow cooker.  I bought it to have while my kitchen was being remodeled, but as soon as the stove was back in business, it was stashed away.  This is partly due to my semi-irrational fear that a slow cooker is not trustworthy enough to be left unattended.  Kinda like me around a bottle of Riesling or a jar of Nutella.

This soup is the result of the crock pot’s recent resurrection.  Flavorful and comforting, it practically made itself.  I could definitely get used to meals doing that more often.  Enjoy!

 

Materials (makes about 2.5 quarts)

3 14-oz. cans coconut milk (I used 1 can regular, and 2 cans “lite”)
4 cups vegetable broth
1 pound firm tofu, cubed
1 large lemongrass stalk, chopped into 1-inch pieces
2 Tbsp ginger, freshly grated
3 Tbsp fresh lime juice
2 tsp curry paste (I used Thai and True’s yellow curry paste)
3 Tbsp soy sauce
1 Tbsp brown sugar
8 ounces mushrooms, sliced
3-4 Tbsp fresh cilantro, chopped
salt or soy sauce to taste

 

Protocol

1. Place all ingredients, except the fresh cilantro and mushrooms, into the slow cooker, and cook on high for 3-4 hours, or on low for 6-7.

2. Add the mushrooms during the last 20 minutes of cooking, and top with cilantro when serving.