Spicy, heart-warming, excotic and just altogether YUMMY!
On the side, I usually prepare a dish of crawfish meat for my wife.
Serves: 4. Preparation time: 10 minutes. Cooking time: 20 minutes
- 175 g (6 oz) dry red lentils
- 1 can chopped tomatoes (400 g / 14 oz)
- 1 can coconut melk ( not skimmed!) – 400 g / 14 oz
- 600 ml vegetable stock
- 1 onion, sliced and diced
- fresh cilantro
- ginger root, fresh, minced (thumb sized Piece)
- 4 cloves garlic, fresh, minced
- curcuma powder, 2 teaspoons
- 2 red chilli peppers, deseeded, sliced and minced
- hot chilli powder to taste
- crawfish meat, ca. 150 grams / 5.2 oz
- 2 tablespoons tomato puree
- olive oil
- salt to taste
- 1 lime
In a medium sized pot heat 3 tablespoons of olive oil; add onions and stir until glaced; add 3/4 of the minced ginger, garlic and red chilli pepper; stir for one minute. Add the lentils. Stir for another minute. Add the tomato puree and stir for three minutes until the mix starts to stick to the bottom of the pan. Now add the stock, the diced tomatoes and the coconut milk. Stir. Add curcuma and half a teaspoon of chillipowder (or to taste) and about 2 tablespoons chopped fresh cilantro. Cover with lid and cook on low for 20 minutes.
While the soup simmers, heat one tablespoon olive oil in a frying pan. Add the crawfish and sprinkle with seasalt. Stir for two minutes. Add the remaining chilli peppers, ginger and garlic. Add a dash of lime juice and stir for another two minutes. Add freshly chopped cilantro to taste. Let the crawfish cool to add as inlay to the soup later if you wish.
We like to add fresh Italian or French bread to the dish. Great on the side and to dip! You can also add a drollop of natural jogurt … as you like!
If you enjoyed the dish and want to leave a comment or have a question, please feel free to do so below!