Big news for The Hungerfords this week: our applications for British citizenship were approved. When Jason told me I nearly started to cry. Not out of excitement or sadness, but I’m pretty sure it was just pure anxiety. Our swearing in ceremony is scheduled for Tuesday. That is just a handful of days from today.
I have incredibly mixed feelings about becoming British and for a while I considered not doing it at all. What hit me when I found out that we were imminently becoming British citizens is that it just seems so unfair that we even get the choice at all. I think about the Syrian families desperate for a safe place to live. Families who would love to be given the choice between two (relatively) safe countries, and here I am feeling so conflicted about the luxury. It is pretty last minute, but I am considering having a happy hour soon to celebrate our new citizenship and simultaneously raise awareness (and money) for the refugee crisis our world is currently facing.
Gosh, that was a very serious introduction to this soup.
I first saw this soup on Pinterest and knew it was destined for my kitchen table. The first batch I made following the recipe was delicious, but needed lots of tweaking for our family. I made another batch last night with some modifications (doubling the recipe, less onion, less coconut milk, vegetable stock instead of water, more spices, etc.) and the result was flipping delicious. I am already looking forward to having the leftovers for lunch.
Coconut Lentil SoupPrint Recipe
- 2 tablespoons of olive oil
- 1 large onion, chopped (I actually did 1.5 medium onions)
- 4 garlic cloves, minced
- 2tbs ginger, peeled and minced *
- 4 large carrots, chopped
- 2t turmeric (I've substituted curry powder in the previously and it is also yummy)
- 1/2 garam masala
- 1/2 cumin
- 2 cups split red lentils
- 4 cups veg stock
- 1 can of coconut milk
- 1/2 cup unsweetened coconut flakes
- 4 cups cooked jasmine rice
saute onion and ginger until onion are translucent
add carrot and garlic
stir in spices
stir in lentils and stock
once the lentils are cooked and carrots are soft, stir in the coconut milk
while the soup simmers, add the coconut to a dry pan over medium/low heat. Stirring constantly, bring the coconut to a light brown colour (1-3 minutes) before removing from heat.
use an immersion mixer or food processor to puree the mixture
serve with a scoop of jasmine rice, coriander, and toasted coconut
*Peel the ginger with a spoon! Watch a tutorial here.