Red Lentil Soup with Coconut Milk

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the ginger and fry 1 minute, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
2. 5
   Sprinkle in the turmeric and cumin and stir for 30 seconds to a minute, until fragrant.
3. 6
   Add the legumes, tomatoes and stock and bring to a boil.

   Stove
4. 7
   Turn down the heat and simmer with the lid slightly open 20 minutes, until the legumes is tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Add the coconut milk and cook 5 more minutes, stirring.

   Stove
6. 9
   Blend the soup with a stick blender until smooth.

   Stick blender

   💡Legumes cooked until they fall apart, like red lentils and split peas, blend with a stick blender into a velvety soup without cream.
7. 10
   Season with salt and black pepper, taste and adjust.