BEST EVER SPICED INDIAN LENTIL SOUP IN COCONUT CURRY

What’s your new venture in your Vitaclay today?

Are you an adventurous type? Are you on paleo diet, keto, vegetarian, or plant-based diet, this new fusion twist might be for you! Hearty, comforting, and nutritious soup for weekday meals.

Coconut curry lentils soup, onion pancake made of almond flour and chia seeds ...delicious and satisfying!

Don’t get me wrong, I love traditional comfort foods, but I also love to try fusion foods with new twists that are stimulating to me. What about you? Do you like adventure or cravings for new foods? What fusion foods would you love to try?

Best ever spiced Indian lentil soup in coconut curry, cooked in my Vitaclay in an hour! There is no need to hurry but set it all up in 5 minutes or 10 if you choose to sauté the onion garlic spices for enhanced flavor! Slow cooked foods always taste better too! It took me a while to research the ingredients and experiment with the combinations! This time, I used up my last batch of fresh made tomato stew which really made a big difference to the taste too!

INGREDIENTS :

• 3 cups red and/or yellow lentils
• 4–6 serrano chiles to taste, stemmed and seeded
• 1 large onion, chopped
• 5 cloves garlic
• 3” piece fresh ginger, peeled and roughly chopped
• 2 tablespoons curry powder
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon granulated sugar, optional
• 3.5 cups diced tomatoes
• Kosher salt, to taste
• 4 tablespoons butter, optional
• 1-2 cups heavy cream or unsweetened coconut milk
• 1/4 cup cilantro leaves for garnish
• Freshly squeezed lemon juice, to serve
• Basmati rice, to serve
• Naan, to serve

DIRECTIONS:

1. Use colander to rinse the lentil in running water and drain well, and then transfer the lentils to your VitaClay pot.
2. Sauté the serrano chiles, onion, garlic, ginger in olive oil until soft. Transfer the mixture to VitaClay pot. Add the rest of ingredients in your clay pot. Stir in 6 cups of water and the diced tomatoes.
3. Set on stew to cook for 1 hour or until the lentils are soft.
4. Stir in the butter, if desired, and the heavy cream or coconut milk, a bit at a time, until reaching the desired richness and consistency. Mix in the cilantro, saving some to top.

Serve warm with freshly squeezed lemon, basmati rice, and naan.