Tuesday, July 17

Red thai lentil soep

Lentil soup

I always photograph food but either is a bad light or a bad food: there is no meaning on sharing here. But this one I really need to register! Because it was tasty and because light was kind.

Ingredients are listed at the end of the post.

Shop the onions and the red pepper very fine and fry it on a low/mid pit until soft and a bit golden.


Add: the chilli,



the garlic,








and tomato paste.


And now comes the secret: fry it very slowly, on a low fire, until it softens and make a fragrant paste, almost dry. It is not to burn, but the key here is to feel and enjoy the mixing of the ingredients.

If it is to grow a belly lets do it with class OK?

When you feel that color and taste are good, add the lentils, the water and coconut milk.


Lower the heat and leave it to simmer in the covered pan for 30 minutes at least. Control it around 20 minutes to be sure that water has not completely dried out. Also taste at this point. More salt? More spices?

When ready, put the fire out and set it to rest for 5 to 10 minutes.

Add the lime juice and the cilantro and then.. eat it!

Lentil soup

  • 2 cups redlentils
  • 1 onion
  • 1 red bell pepper
  • 1 tablespoon chilli powder
  • 1 tablespoon ginger (I used sushi conserve ginger)
  • 2 garlic cloves, squeezed
  • 1 tablespoon curry paste
  • 1/2 teaspoon cinnamon
  • 2 teaspoons salt
  • 1 little can tomato paste 
  • 7 cups water
  • 1 can coconut milk
  • 1 tablespoon lime juice
  • fresh cilantro

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