Coconut Lentil Broth
Coriander Daal Soup
This is a great lunch or light supper option, the lentils act as a sponge for the fragrant spices soaking up their personalities whilst the light sweetness of the coconut milk soothes away any tartness. The touch of coriander transports you to warmer shores and comforts your taste-buds with the re-assurance that whilst eating this broth all is well with your world. It’s good karma in a bowl.
- 50ml olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1 thumb of peeled chopped ginger
- 1 tsp fennel seeds
- 1 tsp turmeric
- 1 tsp ground coriander
- 500ml vegetable stock
- 400g of pre-cooked mixed lentils
- Pinch of ground cinnamon
- 240ml full fat coconut milk
- 50g fresh washed coriander leaves, stalks removed
- Salt & Pepper to season
How To Make Coconut Lentil Broth
Use a large stockpot to heat the oil, fry the onion, garlic and ginger over a medium temperature until they’ve tanned and soaked up the oil. Sprinkle in the fennel seeds, stir for a couple of minutes. Dust in the turmeric and ground coriander and coat all the ingredients until they yield their aroma, 2-3 minutes should do.
Whack up the heat and pour in the stock and lentils, bringing to a gentle boil for around 10 – 15 minutes, the lentils should have softened. Turn the heat down to medium, add the ground cinnamon and tip in the coconut milk and cook for further 10-15 minutes. Season with salt and pepper and scatter with coriander leaves. Devour straight away with a sliver of toasted pitta.
Photograph: Emma Lee