A subtle mild curry flavor gives this soup warmth and sophistication.

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Serves 4

1 tablespoon ghee

1 teaspoon cardamom

1 curry leaf

seeds from 1 pod of vanilla

½ quince, peeled and grated

1 large onion, finely chopped

1 tablespoon ginger, grated

1 cup red lentils, washed

1 cup yellow lentils, washed

water

½ can of coconut milk

salt, to taste

  1. Heat a large pan and add the ghee.
  2. Add cardamom, curry leaf, and vanilla.
  3. Stir well.
  4. Add quince, ginger, and onion and stir until onion is soft.
  5. Add the lentils and enough water to cover them.
  6. Simmer for 30 minutes.
  7. Add the coconut milk and season with salt.
  8. Puree in a blender.
  9. Serve warm.

TIP:

You can substitute pear or even apple in this recipe for the quince.

Photography by Food + Ideas + Styling + Photos by Dietlind Wolf

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