Curried coconut lentil soup with flatbread

img_20180520_1157591Accra is pretty safe, we tell newcomers. Not like Juba or Jo’burg or other rougher places where friends live. I can Uber around town, or go shopping alone, and am generally more worried about malaria than mugging. We live in a nice gated compound, with 24 hour security, as recommended, and just got burglar bars installed on the kitchen side. Unemployment is high, and there has been more crime this year: cars held up at traffic lights, people mugged in daylight, a series of forex robberies and an increase in home invasions – quite a few of which have happened in the gated communities. I am happy the burglar bars are in place.

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Fortunately the only invasion we have had in the new apartment has been ants. They are hungry and tenacious (even dried chickpeas are not safe) and various dry goods have been unceremoniously chucked into the new deep freezer to kill off the invaders. More ant-proof containers are in place, and the kitchen shelves are dusted down with ant powder. All quiet on the ant front this week. Just in case, I am having a pantry challenge this month, using up stockpiled food in shelves and freezer, so it was time for curried lentil soup, which has been lunch everyday this week.

Curried coconut lentil soup

* 1 cup dried lentils (I used green lentils, rinsed and picked over)
* 2 tsp olive oil
* 1 onion, peeled and finely diced
* 3 carrots, peeled and finely diced
* 2 green bell peppers, diced
* 2 cloves garlic
* 1 tbs curry powder
* 1 tsp ground cumin
* 1/4 tsp cinnamon
* 1 bay leaf
* 1 tsp salt
* pinch of red pepper flakes
* 1 tsp turmeric, if you have it
* 1 tin diced tomatoes (400 grammes)
* 1 tin coconut milk 400 grammes) – save a splash for a decorative swirl if you remember
* 1 litre vegetable stock (I used stock cubes)
* salt and pepper to taste
Optional: soak lentils for a couple hours first (just too save cooking time on a hot day).

Heat the oil in a saucepan, and gently fry the onion and carrots for a few minutes on medium heat. Add the garlic and spices, and fry a couple more minutes. If you only have curry powder, that would be fine. Add tinned tomatoes, lentils, stock and coconut milk. Cook gently until lentils are soft, 20 minutes or so. (Longer is using dry lentils, maybe ten minutes of using tinned lentils.)

Note: Also might be nice in soup: fresh ginger, mustard seeds, coriander seeds: see what you have and what you like.

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Flatbreads for soup (made 4 small ones)
250 grammes flour
4 grammes fresh yeast (or 2 grammes dry yeast)
½ tsp salt
1 clove minced garlic
175 ml water
1 tbs oil

To brush:
20 grammes melted butter
pinch of salt

Mix the dough, let it rise an hour or so. Heat the oven to 250C, with the baking sheet in the oven, Divide the dough in four and let it rest a few minutes, then roll out four naan. Bake on parchment paper on the hot baking sheet for five minutes or so, until golden. Brush with melted butter as soon as they come out of the oven.

Enjoy with a mug of hot soup (browsing look at royal wedding dresses and hats optional).

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One thought on “Curried coconut lentil soup with flatbread

  1. This looks delicious! Like you I have a lot of pantry supplies to get through (we don’t have ants, but we DO get pantry moths in the summer) and I’ll look into making an adaptation of this based on our stocks

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