Spicy Lentil-Coconut Curry/Soup

Ingredients

• 1/2 cup lentils
• 2 cups water
• 2/3 cup water (for soup version only)
• 1 teaspoon turmeric
• 1 teaspoon sea salt
• 1 tablespoon olive oil
• 1 pinch asafetida powder (hing)
• 1/3 teaspoon cumin seed
• 1/3 teaspoon mustard seeds
• 1/3 teaspoon sesame seed
• 1/4 teaspoon mild cinnamon
• 2 dried hot peppers
• 1 garlic clove, minced
• 1 cup fennel bulb, chopped fine or 1 small white onion, chopped
• 3 medium tomatoes, chopped
• 1 small jalapeno pepper, cored, seeded and minced fine
• 2 tablespoons fresh cilantro, chopped or 4 teaspoons dried cilantro
• 1 tablespoon brown sugar or maple syrup
• 2 tablespoons unsweetened coconut, shredded
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander
• 1/2 teaspoon cayenne
• 1 teaspoon garam masala

Directions

1. 1

   In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.

2. 2

   Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.

3. 3

   Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.

4. 4

   In a large frying pan or skillet, heat the oil.

5. 5

   Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!

6. 6

   Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.

7. 7

   Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.