Well, November is here, and we are about to head into the heart of the holiday season. That said, Thanksgiving is just a few weeks away, and many of us will be gathering with family and friends to celebrate and give thanks together.
All of it means there’s a lot of planning underway to put family favorites on the table, and you might be looking to try a few new recipes to include for your get-together. As the unusually warm air gives way to colder temps, you might be looking for something that makes your feel warm inside, and a nice bowl of soup fits the bill.
This recipe comes to us courtesy of Catherine Fulvio of the Ballyknocken Cookery School in County Wicklow, Ireland. Catherine’s Kitchen Quarantine Edition had a wonderful recipe for red lentil soup, that’s soothing, delicious, and 100% vegan. The addition of coconut milk makes this soup creamy and velvety. Many of us will have people with different dietary needs at our tables this Thanksgiving, and this is a soup that is sure to please.
Finally, the soup comes together quickly with a minimum of prep time. You can season the soup to your taste. Be mindful of the fresh ginger, it can have quite a bite. Keep tasting as you go along, and remember to use salt and pepper to balance everything on the palate. Also, Catherine has a tip for ginger that I always use. Store fresh ginger in the freezer. Use a freezer bag and use it as needed. Not only will it keep, but it also makes it far easier to use in recipes.
This recipe is Vegan. Vegetarian, Gluten-free, and low-fat.
I hope you give this a try.
Red lentil and ginger soup by Catherine Fulvio
Ingredients
- 1 tsp Oil
- 1 Onion finely chopped
- 1 ½ Red Chilies deseeded and finely chopped
- Pinch of Freshly Ground Nutmeg
- 2 Red Peppers deseeded and diced
- 4 oz Red Lentils soaked for 10 minutes in water and drained
- 20 fl oz Vegetable Stock
- 14 fl oz Can of Coconut Milk
- 1 tsp Fresh Ginger grated
- Salt and Pepper
- Toasted Desiccated Coconut and Fresh Herbs to garnish
Instructions
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Heat the oil in a large saucepan and cook the onion for 10 minutes until transparent.
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Add chili and ginger and cook for a further minute.
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Add the peppers, lentils, and nutmeg and stir to mix. Add the coconut milk and the stock to the soup. Leave to simmer until the vegetables are fully cooked through and the lentils are soft. Remove from heat and blend until smooth. Season to taste.
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Sprinkle over the toasted coconut, garnish with fresh herbs and serve.
