Lentils are important ingredients in an Indian pantry. They're a must-have in every Indian household. Kids in India, prince or pauper, grow up with this fabulous protein-rich element. It's for everyone :)
There are a variety of lentils available in the market, and for my Funked-up Lentil soup, I've picked yellow split mung beans/lentils. There are many flavours going on in this gorgeous soup, it's coconutty, garlicky, sweet, nutty, tangy and spicy. It's pure and simple comfort in a bowl!!
I hope you all enjoy it!
Funked-up Lentil Soup
Serves 5-6 people
Total time, including prep: 35 - 40 minutes
80 grams yellow split mung beans/Lentils, washed and cleaned
40 grams roasted, desiccated coconut, preferably fresh
4 Fresh Garlic cloves, whole
2 fresh green chillies
2 tablespoons olive oil
salt to taste
600 ml water
2 tablespoon organic coconut sugar
a handful of cashew nuts, organic
a handful of fresh coriander leaves
1 lime, cut in half (peel one half and cut the other half into wedges)
A little extra virgin oilve oil to drizzle
Wash the lentils in cold water until the water runs clear. Drain the lentils and set aside.
Throw the lentils, garlic, green chillies, salt and 600 ml water into a pressure cooker. Seal the cooker and bring to high pressure. Once at pressure, reduce heat to maintain the pressure and cook for 9-10 minutes(you may cook the lentils without a pressure cooker, like in a deep pan, but it takes a long time to cook, i.e. around 40-45 minutes). Remove from the heat and allow the pressure to subside. When the cooker is at normal pressure, remove the cover.
Meanwhile, roast the cashews with half a teaspoon of coconut sugar and fresh coriander leaves in a pan on a medium heat - it shoudln't take more than 2-3 minutes. Keep aside, we are going to use this for garnishing.
Now using a blender, blend the boiled lentils, 1 tablespoon of coconut sugar, desiccated coconut and the half-peeled lime together, until your mixture is smooth, thick and fluffy. If it's looking too thick or dry, add a little more water.
Once done, taste the soup and adjust the salt, sugar and lime accordingly. The soup is ready!
Now place the WARM soup in small bowls or small glasses, as per your choice. Spinkle some coconut sugar, fresh coriander leaves and drizzle some extra virgin olive oil on top.
Place the toasted cashews on each of the soup bowls/glasses and decorate them with slices of lime wedges.
Enjoy this hearty, filling and vegan letil soup.
You may skip the green chillies if you don't fancy spicy food, and you may adjust the ingredients according to your taste, like coconut sugar and lime.
For the lentils, you may try the other types, if you like, for this recipe.