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.

red lentil chili

It’s no secret, I love lentils.  They do all kinds of good to me.  I’m also addicted to Pulse, which is a great time waster phone app that manages all my magazine, blog and recipe inspiration subscriptions.  This chili recipe popped up via the Meatless Monday feed (on a Monday afternoon, nonetheless), and I knew right away from the ingredient list that it would be a hit.  With a few adjustments, and a kick from my friend’s homemade pickled jalapeños, Monday’s dinner was underway.  As was meatless Tuesday’s lunch.

This soup can be ready in under 30 minutes, which, aside from imminent belly satisfaction, means only one other thing–  more time for Pulse surfing!  Do you use Pulse?  What are some of your favorite feeds?  Do you also get carried away in its awesomeness?

 

Materials (makes about 6 servings, adapted from Running with Tweezers)

1 medium yellow onion, diced
2-3 cloves garlic, finely diced
1/2 jalapeño, finely diced (scrape seeds out or omit for less/no heat)
2 tablespoons olive oil
1 cup red lentils
3.5 cups water or vegetable broth
1 15-oz. can diced tomatoes
1 can beans (I used pinto)
1 Tbsp smoked paprika
2 tsp ground cumin
1 tsp brown sugar
a few generous splashes of hot sauce (I used Cholula)
salt to taste

Protocol

1. Heat oil in a medium saucepan, add onions and cook until translucent, about 5 minutes.

2. Add garlic and jalapeño, if using, stir and cook for another minute or so.

3. Throw in the lentils, and stir well to coat.  Add water/broth, tomatoes, spices and hot sauce.

4. Bring to a boil, cover partially, then reduce heat to a simmer and allow to cook for about 30 minutes, and remember to stir every once in a while so nothing sticks to the bottom of the pot.

Super easy, filling and satisfies the meatless factor, whichever day of the week you choose to exercise it on.

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.