Sunday, 18 May 2014

Spicy red lentils with coriander by Marketa

Lentils are believed to bring along money. Sadly, I am still waiting for the cash, but one thing is sure: lentils bring along many benefits on the healthy nutrition side. Compared to other types of dried beans, they are relatively quick and easy to prepare. Lentils readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year. My friend Marketa Tomkova, a young talented woman, mother of two, who is a great cook and has been extremely helpful and a great source of inspiration while this blog was shaping up, came over one day and made this amazing soup. There is a deep richness given by the matching of lentils and coconut milk, there are nuances of distant countries given by the spices and there's the final kick of chilly peppers and cilantro. I have been hunting Marketa for some time to get the recipe and finally is here. You will be reading more about her on this blog. For the moment enjoy this simple yet full of flavors recipe


250 g red lentils 
2 carrots, chopped or grated 
1 red onion, finely chopped 
2 cloves garlic, finely chopped 
1 small piece fresh ginger, grated 
2 handfuls of fresh coriander pokrájeného 
250 g fresh or canned chopped tomatoes 
1.2 liters vegetable stock 
2 dl coconut milk 
1 tablespoon lemon juice 
2 tablespoons coconut or olive oil 
1.5 tsp turmeric 
1 teaspoon cumin 
1 chilli pepper 


1) In a pot, heat the oil. Add the cumin, turmeric and chilli. On low heat, stirring constantly fry for half a minute, and then into the pot, add the onion, carrot, ginger and tomatoes.
2) After a minute, add the rinsed lentils and vegetable broth. Slightly salt and cook for 25 minutes. If the liquid evaporates, add a little water.
3) Add the coconut milk and lemon juice over low heat and cook for 5-10 minutes.
4) Stir in the fresh coriander to taste Dosolo and season with lemon juice. Serve hot.

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