Coconut & lentil soup with hazelnut & plantain dumplings
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Ingredients
1 plantain, hazelnut butter, coconut
milk, vegetable/chicken stock, cumin, paprika, 2 cups lentils, coriander, cayenne pepper, bell pepper, orange. |
The picture really doesn't do this soup justice - the luscious coconut, tangy orange and cumin and the beautiful delicate flavour of the dumplings make this a great soup to bring some sunshine to the winter months.
1) Soak the lentils overnight in cold water and rinse thoroughly under running water in a colander. Add into a pan with half a pint of vegetable/chicken stock with 1 tablespoon of cumin and a pinch of cayenne pepper. Stir through and allow to simmer whilst you prepare the other ingredients.
2) Dice a bell pepper and add into the pan along with a can of coconut milk and the juice of one orange. If you wish to heat things up, add a diced birds eye chilli too.
3) To make the dumplings; bring a pan of water to the boil and drop the entire plantain into it. Boil for 25-30 minutes. You will know it is ready as the skin will split and virtually peel itself! Remove the skin and add the flesh to a blender along with two teaspoons of hazelnut butter. Blend until a ball forms.
4) Pinch off pieces of the plantain mix and form tight balls by rolling between two palms. If you have any left over this makes a fabulous chicken stuffing.
5) Add the plantain dumplings to the soup and leave to simmer for at least 5 minutes. Serve with chopped coriander and a dusting of paprika.
