Lemony Lentil And Coconut Soup
|Onions||300 Gram, chopped (2 Medium Ones)|
|Ground cumin||1 1⁄2 Tablespoon|
|Ground coriander||1 1⁄2 Tablespoon|
|Garam masala||2 Teaspoon|
|Potatoes||400 Gram, coarsely chopped (2 Medium Ones)|
|Yellow split peas||150 Gram (3/4 Cups)|
|Red lentils||130 Gram (2/3 Cups)|
|Vegetable stock||1 3⁄4 Liter (7 Cups)|
|Coconut milk||250 Milliliter (1 Cup)|
|Lemon juice||60 Milliliter (1/4 Cup)|
Cook onion in large oiled pan, stirring, until soft.
Add spices; cook, stirring, about 1 minute or until fragrant.
Add potato, peas, lentils and stock.
Bring to boil; simmer, covered, about 1 hour or until peas are tender, [can be prepared ahead to this point; refrigerate overnight or freeze] Blend or process lentil mixture, in batches, until smooth; return to same pan.
Stirin coconut milk and juice; reheat without boiling.