It’s so great to be back home! Our trip to Chile was an amazing experience, attending our friends’ wedding, getting into the natural hot springs in the Andes, making a fire in the middle of the Atacama desert…AMAZING!
We also had the chance to taste Chilean cuisine which is heavy on the meat. A few dishes really stood out for me and I’m spending some time trying to recreate them with a vegetarian twist. So stay tuned for my versions of Pastel de Choclo, empanadas, and watermelon juice! Yum…
In the meantime, I came home and needed to eat vegetarian ASAP! Spicy red lentil soup was the first thing I made and gobbled up. Careful with the Sri Lankan curry powder, it’s SPICY. If you can’t find any, try some spicy Indian chili powder, which is a bit easier to find.
Spicy Red Lentil Soup (Adapted from Vegetarian, Ed. N. Graimes)
1 tbsp vegetable oil
1 large red onion, finely diced
1 dried red chili, finely diced, seeds and all
2 garlic cloves, finely diced
1-inch piece lemongrass, finely chopped
1 cup red lentils
1 tsp ground coriander
1 tbsp paprika
1/2 tsp Sri Lankan curry powder
1 2/3 cups light coconut milk
3 3/4 cups vegetable stock
juice of 1 lime
3 green peppers, thinly sliced
1 cup cilantro, chopped
salt and pepper to taste
Heat the oil in a saucepan and add the onion, red chili, garlic, and lemongrass and cook a few minutes until the onions are softened. Add the lentils, spices, coconut milk, and stock and bring to a boil. Reduce heat, cover, and simmer for 45 minutes. Add the lime juice, green onions, and cilantro. Adjust the seasoning with salt and pepper.