coconut lentil soup

Hello lovely readers, friends & internet wanderers.

Welcome back to The Ballerina Chef!

(I've been away from my computer/blogging life for a while to accommodate for more interactions IRL in the past few months. Please forgive me?!) 

Spring has brought me back in to the Ballerina Chef kitchen, which is badly-insulated and badly-heated during the cold Winter months, and apart from inspiring me to wear colors again, Spring has also inspired me to experiment with creating more recipes and food things to share with you all. Yay! (Sparkle emoji. My fave, naturally.)

So where have I been the past few months?

I'll tell you where I've been. I've been in the studio rehearsing and learning new choreography, discovering new forms of movement via Nacho Duato's choreography. I've been enthusiastically looking for brain-numbingly spicy food in Berlin, and I've been eagerly waiting for my hair to grow in to a Rapunzel-length plait: both unsuccessful endeavors as of now.   

I'll also tell you where I have not been. I have not been untangling the mangled mess of white charger cables that have formed into a veritable nest next to me: confirming yet again that Apple rocks at selling us stuff.

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So what have I cooked for you to commemorate my foray back into the world of food blogging? 

A simple 5-ingredient soup.

Cheap as chips, easy to make, creamy yet light, and delicious, of course. Perfect for lunch or for dinner with a chunk of bread and a glass of wine - provided you're 18+(EU) or 21+(US). Drink responsibly please.

(I mean the soup.) 


Coconut Lentil Soup

*serves four as a starter, two as a main*

1 tbs finely diced ginger
1 c red lentils
1 tsp turmeric
1/4 tsp cinnamon
1 tin light coconut milk

salt and pepper
optional: coconut flakes, pistachios to garnish

Heat a tablespoon of oil in a medium-sized stockpot over a medium-high heat.
Fry the ginger off in the oil until fragrant, then add the spices to the pot followed by the lentils and stir to coat the lentils in the spiced oil.
After the spices have had a chance to toast, about 30 seconds, add the coconut milk and a tin full of water or chicken stock.

Let simmer on a medium-low heat for 15 to 20 minutes stirring every so often. Do not worry if the coconut milk looks like it is separating.
When the lentils have cooked and the soup has thickened, remove from the heat and serve.

Garnish with some desiccated coconut or coconut flakes and some roughly chopped pistachios if you're trying to impress someone. By someone I mean yourself.


Instagram [#ballerinachef] and enjoy!


Happy Easter weekend!

 

xx p

© The Ballerina Chef 2015