Supa cu linte rosie si lapte de cocos (Red Lentil Coconut Milk Soup)

Scroll down for English recipe

Cred ca pana acum, cine ma viziteaza mai des a inteles ca pe langa briose, supele sunt o constanta in meniul familiei mele. De aceea incerc sa le diversific cat pot de mult. Pentru astazi am pregatit o supa thai, putin picanta de la ardeiul iute, putin acra de la zeama de lamaie si foarte aromata de la laptele de cocos.

Cat despre laptele de cocos, vreau sa va spun ce tzeapa am luat cumparandu-l pe cel care se gaseste in magazinele Cora, marca Shan' shi (e intr-o conserva metalica rosie). Cea mai mare porcarie pe care am vazut-o. Nu am citit eticheta cand l-am cumparat, dar cand l-am deschis in loc sa gasesc lapte de cocos am gasit o pasta albicioasa, fara nici un lichid. Asta pentru ca e plin cu agenti de ingrosare. N-o sa mai cumpar niciodata si nici pe voi nu va sfatuiesc sa luati. Cel mai mult imi place laptele de cocos de la Mega Image, in cutiute de carton. Pe acela l-am folosit aici. De asemenea si pasta de lemongrass tot de la Mega Image o am.

Ingrediente pentru 8 persoane:

• 3 linguri ulei de porumb
• 3 cepe mari, rosii (sau albe, dar cu ceapa rosie arata mai frumos), taiate marunt
• 4 catei de usturoi, feliati
• 1 lingurita pasta lemongrass (sau 4 cm lemongrass taiata marunt)
• 1 ardei iute uscat, fara seminte (sau cu seminte daca iti place foarte iute)
• 500 g linte rosie, spalata
• 2 lingurite coriandru praf
• 1 lingurita boia iute de ardei
• 500 ml lapte de cocos (poti pune pana la 700 ml)
• 2 l supa clara de pui/vita/legume 
• 2 l apa
• sucul de la 2 lamai
• 5 cepe verzi, taiate marunt
• optional: patrunjel taiat marunt
• sare, piper dupa gust

Cum se face:

• Incalzeste uleiul intr-o oala de 6 l si adauga ceapa, usturoiul si ardeiul iute. Amesteca la foc mic cam 5 minute, pana cand se inmoaie. Ai grija sa nu se arda.
• Adauga pasta de lemongrass, praful de coriandru si lintea. Amesteca putin.
• Toarna laptele de cocos, supa si apa. Amesteca bine. Mareste focul, pana ce supa incepe sa fiarba. Da focul mic si lasa sa fiarba 30 - 40 minute, pana ce toate legumele sunt gata. 
• Gusta de sare si piper. Ia de pe foc. Pune ceapa verde, zeama de lamaie si patrunjelul.
• Se serveste calda cu paine naan

English version

If you read my blog, you already noticed that beside the cupcakes, the soups are part of our daily meals. That is why I am always searching for new recipes. For today I coked a Thai one, which is spicy from chilli, sour from lemon and richly flavored from the coconut milk. It is substantial, so is almost a meal in itself. Serve it with some naan bread.

Ingredients for 8 servings: 

• 3 tablespoons corn oil 
• 3 large onions, red (or yellow, but looks beautiful with red onions), finely chopped
• 4 cloves garlic, sliced
• 4 cm lemongrass, finely sliced
• 1 dried chili peppers, seeded, chopped (or with seeds if you like very hot) 
• 500g red lentils, washed
• 2 tsp coriander powder
• 1 tsp chilli powder
• 500 ml coconut milk (you can put up to 700 ml)
• 2 liters chicken / beef / vegetable broth
• 2 l water
• juice of 2 lemons
• 5 green onions, finely chopped
• Optional: chopped parsley
• salt and pepper to taste

How to:

• Heat the oil in a 6 l pan. Add onions, garlic, chilli and lemongrass. Cook 5 min, stirring from time to time, until the onion have softened (attention not to brown it)
• Add the lentils and the spices. Pour in the coconut milk, the broth and the water. Mix well. Bring to the boil. Simmer for 30 - 40 min, or until the lentils are soft and mushy.
• Add the spring onions, lemon juice and chopped parsley. Season with salt and pepper. 
• Serve hot, with naan bread