A spicy soup is sure to instantly warm the cockles. Make this spiced lentil with coriander and coconut soup to keep the winter chills away
This spiced lentil with coriander and coconut soup will set your shoot lunch off with a bang. As the cold winter winds draw in, a restorative shoot lunch is essential to keep spirits high. Suitable for any sporting day, whether in the hut or on the hill, soup is transportable and, most importantly of all, warming. Up the ante with this spiced lentil with coriander and coconut soup, and surprise your guests with a lunch that kicks!
Concerned that your shoot lunch is looking a bit meagre of late? Running low on inspiration for yet another shoot day? Read Robert Gibbons’ piece best shoot lunch. Is your’s up to scratch? As Christmas nears, some festive spirit will always make for a jolly atmosphere. Take a look at our Homemade Christmas Pimm’s recipe to bring Christmas cheer to your yuletide festivities.
SPICED LENTIL WITH CORIANDER AND COCONUT SOUP
A spicy soup instantly helps warm things up.
- 1 red onion, finely diced
- 2 large carrots, finely diced
- 25g (1oz) ginger, peeled and finely chopped
- 3 tbs olive oil
- 1 tsp dried chilli flakes
- 1 tsp turmeric
- 1 tsp ground cumin
- 25g (1oz) coriander, finely chopped
- 200g (7oz) red lentils
- 1 tin coconut milk
- 2 litres (31⁄2 pints) vegetable, pheasant or chicken stock
- 8 tsp yoghurt
- Few sprigs coriander
- 2 limes cut into quarters
In a large pan gently fry the onion, carrots and ginger in the olive oil till softened (this will take about five minutes). Add the chilli, turmeric, cumin and half the coriander. Fry for a further few minutes then add the lentils, coconut milk and stock. Season with salt and pepper.
Cook for 20 minutes or until the lentils are soft. Stir through the rest of the coriander and check the seasoning.
Serve hot with a spoonful of yoghurt, a fresh sprig of coriander and a wedge of lime.