Red lentil soup with coconut milk - Italian Edition

Red lentil soup with coconut milk - easy recipe

I first got to know this red lentil soup recipe in Sicily, where it was cooked by our host family, who came to Sicily from Egypt many years ago. The cook called it Shafra Siclo at the time - but I never found it under that name again. However, I was able to write down the recipe:

Preparation time: approx.10 minutes

Preparation time: approx.40 minutes

Category: Italian

Ingredients:

• 2 teaspoons of extra virgin olive oil

• 1 tbsp red curry paste
• 1 tbsp yellow curry paste
• 1 red onion
• 20 ml lime juice
• 1 teaspoon ginger concentrate
• 200g red lentils
• 2 chopped tomatoes
• 700 ml organic vegetable stock
• 350 ml coconut milk
• 10ml hochwertigen Traditional Balsamic Vinegar
• 1 pinch of salt and a little pepper

preparation

To prepare it, proceed as follows. To prepare, boil 700ml water and add the appropriate amount of organic vegetable stock. After cooling, mix the vegetable stock with the coconut milk. Wash off the red lentils and soak them on a plate with a little cold water for about 5 minutes. Now chop up a small red onion and just put it in a saucepan with a spoutor a medium saucepan together with the olive oil, the red and yellow curry paste, the chopped tomatoes and the ginger concentrate (if you don't have ginger concentrate, chop a small toe (20g) of fresh ginger and add it). Heat and mix these ingredients over a short, strong heat (approx. 2 minutes) so that the oil begins to crackle. Now delete the contents of the pot with the previously prepared vegetable stock and the coconut milk in it. Now carefully put the red lentils in the pot. Let the pot simmer on a low flame for about 35 minutes. Then take the pot off the stove and puree the contents until theSoup becomes creamy, you can refine the creaminess with a dash of cream or crème fraîche. Season the red lentil soup with the lime juice and a little salt and pepper. On the plate, draw three to four times with the Aceto Balsamico Tradizionale, either freehand or with a balsamic pen. The fruity, sweet and sour and intense topping of the balsamic vinegar goes perfectly with the creamy, mild curry note and gives the lentil soup a perfect finish.

This simple recipe was submitted by Daniela Anastasio. The evaluation of our Juri are:

red lentil soup, coconut milk lentil soup, balsamic vinegar