makhani inspired soup
recipe inspired by mark bittman
1 box (900 ml) vegetable broth
1/2 cup coconut milk
1 big ginger piece, finely sliced
2 tablespoons oil
1 onion, chopped
1 teaspoon cumin
1 teaspoon amchur
1/2 teaspoon paprika
red peppers flakes, to taste
1 796 ml (28 oz) can italian tomatoes
1/8 cup lentils
1/8 cup basmati rice
1 tablespoon cashew butter
1 teaspoon honey
cilantro and lime slices, for garnish
In a pot, bring the broth, coconut milk and sliced ginger to a simmer. Infuse the milky broth with ginger for about 30 minutes.
In another pot, sauté the onion in the oil over medium-low heat until it becomes translucid. Add the spices and let them cook for 30 to 60 seconds. Add the tomatoes.
Remove the ginger from the broth and add the broth to the second pot. Add the lentils, basmati rice, cashew butter and honey. Let it simmer for 30 to 45 minutes, until the rice and lentils are cooked. Puree the soup with a hand blender. Serve with chopped half-boiled eggs, cilantro and a slice of lime.
nutrition facts : 259 calories; 16,8 g fat; 3.8 g dietary fibers; 7 g sugars; 12.5 g protein