LENTILS SOUP WITH ‘ESTRATTO DI POMODORO’ COCONUT MILK AND CURRY (X2)
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Ingredients:
- 2 spring onions
- 2 small garlic cloves
- 1 tsp of ‘estratto di pomodoro’
- 3 leaves of paksoi
- 170 gr lentils
- 1 tbsp of curry powder
- 4 mint leaves
- 2 tbsp coconut milk
Slice the spring onion and mince the garlic cloves. Cook them in a pot together with 2 tbsp of olive oil. Add the mint. Keep the heat on medium and add the ‘tomato extract’, stir it in and let it dissolve with the heat. Add the pan choi, the lentils and the curry powder, stir to let the flavours come together. Cover with hot water and bring to a boil. Once the water boils, lower the heat, cover with a lid and cook for about 1,5 hour (or until the lentils are soft and cook all the way through). During the 1,5 hour check the level of the liquid, dry lentils absorb a lot of water. If necessary, add more. When ready, add the coconut milk, stir it in and cook for another 3 minutes. Your soup is ready, enjoy!