I saw this recipe for a lentil soup with tumeric & coconut milk on Facebook the other day. One of my friends posted it.
This recipe is inspired by a recipe that was in the Edmonton Journal several years ago. I only have the part of the paper that the recipe is on, so I do not know the original author of this recipe. My friend Joyce told me about & it has been a staple in our house ever since. I went to make it today, but didn’t have all of the ingredients so am just adapting it a bit. The original recipe was for the slow cooker with dry lentils. I am cooking mine on the stove at a slow simmer with canned lentils so the cooking time is not that long…just have to make sure the sweet potato is cooked so it will take an hour or so. Depends on how big you cut your potatoes. The flavours of this lentil stew are complex and interesting, there is curry spices & raisins which is always a delicious combination. Serve it alone or on some rice or any cooked grain you prefer. We usually just eat it as is with a bit of Naan bread or pita to scoop up the juice.
Here is the recipe ( adapted & inspired by a recipe in the Edmonton Journal )
1 tbsp oil
1 onion, chopped
2 cloves garlic,minced *** i used a squirt of garlic in a tube
2 medium size sweet potatoes, peeled & diced
1 large can of diced tomatoes & their juice
1 can lentils, drained
1 can coconut milk
1 cup water
2 tsp curry powder
1/2 tsp cumin
1 tsp ground ginger
1/2 tsp turmeric
2 tsp salt
2 cups frozen cauliflower, cut into smaller pieces if they are big
1/2 cup raisins
2 cups fresh spinach or an equivalent amount of frozen
- In a medium size saucepan, saute the chopped onion until soft
- Add the sweet potato, tomatoes, lentils, coconut milk, water & spices. ***If you are using fresh cauliflower, add it here as well
- Bring to a boil, than lower the heat to simmer.STIR OFTEN so it doesn’t stick to the bottom of the pot. Simmer until the sweet potatoes are cooked
- Add the frozen cauliflower & raisins Continue cooking until the sauce reduces & thickens up
- Add the spinach toward the end of cooking to wilt it. ***if you are using frozen spinach, continue cooking at this point until it has defrosted and is mixed throughout the stew
This soup is rich and tasty. The bulgur adds a delicious heartiness to the broth so that just a chunk of fresh bread along side is all you need.
I cooked mine a bit too long so it actually became kind of like a lentil and bulgur stew which was good too!! Murray ate it just that way, like a side dish, on a plate with some meat! It was just as good as in a bowl, but if cooked as directed it is a nice soup!!