I was recently in the hospital for surgery, and as a result, our meals are mainly liquid (or at least smooth) at the moment as I can’t swallow anything more solid! This situation has led to my discovering new ways to make soup tasty, healthy and keep it from getting boring. The following recipe came out of my soup pan yesterday, so I thought I’d share it with you!
It turned out delicious, and is just as tasty cold as it is hot; in fact, this comes out so thick as a puree that it could be served as a dip with crackers or crudité. As I keep both chopped frozen coriander & onions on hand, this literally took 3 minutes to toss together… quick & easy is my favourite method!
Lentil, Chickpea, Coconut & Curry Stew
1 tin lentils
1 large tin chickpeas (or 2 smaller tins)
1 tin coconut milk (2, if you want it soupier)
1 handful fresh or frozen coriander
1 onion, finely chopped
curry spice to taste
1 tsp. each of ginger paste, lemon grass paste, and garlic paste (or amount to taste in whichever form you have available)
Tumeric, salt and pepper to taste
Toss it all into a pan, bring to a boil. For those who want it smooth, puree the mixture before serving.
Serve with bread or crackers, or Naan bread. Serves 4-6.