If you are looking for something really smooth, creamy and satisfying,
that is not served in a pint glass then look no further, here is
your man. Creamed coconut and lentils just seem to go together like
all the best similes!
Ingredients - Serves 4
2 ½ Pints Water
1 Block Creamed Coconut
8oz Red Lentils
1 Medium Onion
12oz tin peeled plum Tomatoes, or chopped tomatoes
Bunch Parsley
1 dessert spoon Sunflower Oil
Salt & Pepper
Method
- Peel
and chop the onions finely and fry in a large pan with the oil
until soft.
- Meanwhile
wash the lentils in several changes of water.
- When
the onions are soft add the water to the onion pan, add the lentils
and bring to the boil, stirring occasionally to prevent the lentils
from sticking.
- Add
the coconut, it is better if you can break it or cut it into pieces
first, and then turn down the heat and simmer stirring every now
and then and removing any foam.
- Open
the tin of tomatoes, strain the liquid into the pan and then chop
or blend the tomatoes before adding them as well. If you've splashed
out on a tin of chopped tomatoes just pour them in. Bring back
to the simmer, cover and let cook.
- Keep
an eye on the soup as it simmers and make sure that as the lentils
cook they do not absorb all the liquid and begin to burn. If it
threatens to become solid rather than liquid add more water! Cook
until the lentils become a smooth paste, this can take up to an
hour.
- Wash
and finely chop the parsley, add to the pan, season and serve.
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