Kerala Lentil Soup
| Serves: 4 | Course: Main | Categories: Soup | Machine: Cooking machine | Total time (min.): 40 |
A delicately spiced lentil soup flavoured with coconut milk, ginger and chilli, best served with warm naan bread.
Ingredients
- 1 tablespoon Ginger
- 150g Onion
- 75g Carrot
- 600ml Fish Stock
- 200g Red Lentils
- 200g Coconut Milk
- 1 teaspoon Ground Turmeric
- ½ teaspoon Ground Cloves
- 1 teaspoon Ground Cardamom
- 4 Curry Leaves
- 2 tablespoons Tomato Paste
- 2 Garlic Cloves
- ½ teaspoon Chili Powder
- 1 pinch Salt & Pepper
Tools
- kCook Multi
- Kcook bowl
Method
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit max blade to kCook bowl
- Add fish stock, red lentils, coconut milk, ginger, ground turmeric, ground cloves, ground cardamom, curry leaves, tomato paste, garlic clove, chili powder and salt & pepper to the kCook bowl
- Fit kCook bowl to kCook Multi
- Turn direct prep attachment to position 1
- Slice onion and carrot into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Attach lid to kCook bowl with filler cap fitted
- Cook with filler cap fitted - 30 min, 98°C, speed 3
- Blend with filler cap fitted - 2 min, speed 12
- Season to taste
- Serve