Spicy coconut lentil soup with cashew alioli and avocado

Lentils are a staple at home. We have them all the time, and when I say all the time I mean it. At least once a week but more often than not twice or more. We usually follow a traditional Spanish recipe that I will share soon but I’m trying to get creative and try new ways to cook these delicious and versátil pulses. This week I decided to make them with a touch of coconut and chilli and the result was so good that it’s made it to the blog. I hope you enjoy the recipe.

Ingredients for the soup

2 cups of green or put lentils

2 cans of coconut milk

1 onion chopped

250 ml of water

2 garlic cloves

4 tomatoes chopped

1 fresh chilli

2 tablespoons of cumin

1 teaspoon of cinnamon

1 teaspoon of paprika

Salt and pepper to taste

Ingredients for the cashew alioli

Soaked cashews

1 large garlic clove

Salt and pepper to taste

Method

Sauté the onion and garlic and add the remaining ingredients to the pan. Bring to boil and simmer for 45 minutes.

For the cashew alioli, soak the cashews for at least 2h. Add the garlic, salt and pepper and blend with a hand blender.

Serve the soup topped with cashew alioli and a sliced avocado.

Enjoy!

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