simmer the beans in olive oil for 10 to 15 minutes.
- use lots of good olive oil: beans should be swimming in it
- Try adding flavours: a peeled, smashed clove of garlic, a bay leaf, a sprig of thyme.
- Finish with a drizzle of olive oil, or sprinkle with herbs or citrus zest
1 yellow onion, diced
2 minced garlic cloves
1 tbsp grated fresh ginger
1 stalk lemon grass, cut in quarters and pounded with the back of a knife
*if you cant find lemongrass, try adding some lime zest and a bit of fresh mint instead
2 med sweet potatoes, peeled, cubed
2 cups red lentils
4 cups broth
1 13 oz can full fat coconut milk
1 tbsp cumin
1 tbsp sea salt
1 tbsp black pepper
1 tsp turmeric
Heat a bit of olive oil in a large soup pot
add diced onions, gralic and lemon grass. Saute until fragrant (2 min)
add dry spices and ginger, stir to incorporate
add lentils, broth, potatoes and coconut milk. Bring to boil, then reduce heat and simmer 25-30 min until potatoes are tender. Stir occassionally.
Remove lemon grass stalks and serve with lime zest and cilantro.