usually when i try out a new recipe, i only make half in case it doesn't turn out. i am so glad i made the full batch this time. my 1-year-old liked it too.
the original recipe is from delicious magazine, but i found the recipe at cook clean craft. i changed/added some ingredients to use what i had.
serves 6
8-10 bacon strips, cut into 1/2 inch pieces
1 tablespoon coconut oil or olive oil
1 carrot, diced
1 celery stalk, diced
1/2 onion, diced
3 garlic cloves, crushed or finely chopped (use fresh, it makes a big difference!)
1/8 teaspoon dried red chili flakes
1 cup red lentils, rinsed and drained (i used brown 'cause that's what i had)
4 cups chicken stock
1 can coconut milk, regular or light
1 lime cut into 6 wedges
cilantro, to garnish (i didn't bother with this, it's not my fav)
- heat a large saucepan over medium heat and cook the bacon for 4-6 minutes until golden. remove from pan and drain on paper towel.
- heat coconut oil or olive oil in the same saucepan over medium-low heat. add the carrots, celery, onion and garlic, cook for 2-3 minutes until softened. stir in the chili flakes and lentils.
- add the stock and coconut milk, and simmer for 15-20 minutes or until the lentils are tender. remove from heat.
- divide among serving bowls. top with bacon and garnish with cilantro leaves. serve with a lime wedge (squirt to taste) and some crusty bread.
2 comments:
I'm glad the recipe was a big success! Hmmm, maybe it's time for me to make it again.
I made this again tonight for a family get-together. everyone loved it and asked for the recipe. I used red lentils this time which definitely made the soup look prettier than when I used brown.
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