For me, cooking is about the transformation. It’s putting a soupy batter into a hot oven, and pulling out a fluffy cake an hour later. It’s watching rustic circles of dough rise into flaky, layered biscuits. It’s adding a tower of raw spinach to a hot pan, and watching it wilt to almost nothing. There’s comfort in the predictability – in knowing the balls of cookie dough will spread to form rounded cookies, in understanding that the quinoa will have absorbed all of the water when I remove the pan’s lid. And, there’s surprise in the magic – a corn kernel bursting into a puffed, white explosion, a slice of potato frying into a crisp, golden chip, the clear liquid from an egg, bubbling into a white solid.
This soup transforms dried, hard lentils until they are plump and softened, and thicken the soup into a rich, hearty stew. Coconut milk adds a touch of sweetness and subtle flavor, and red peppers flakes, curry, and cinnamon add depth and spice.
Spiced Lentil Soup with Coconut Milk
I made one slight adjustment*, but I have to give full credit to Sprouted Kitchen for this delicious recipe. Please click here for the recipe.
*I used the zest of 1 lemon to replace the lemongrass