1. Place peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat. Stir and roast until the spices emit a roasted aroma . Empty onto a plate to cool, then grind into a fine powder. Add the turmeric and cayenne to this mixture. 2. Put lentils in bowl. Slowly mix in 4 cups of stock. 3. Combine the lentils, spices, all the vegetables, the 4. curry leaves, garlic, onion, and ginger in a large pan and bring to a boil. 5. Cover, turn heat to low, and simmer for one hour or until all vegetables are tender. 6. Blend soup in blender in several batches and press through a coarse sieve. 7. Return the soup to the pot, add the coconut milk and salt, and return to a simmer. Simmer gently for 2 to 3 minutes, then thin out with more stock, as needed. 8. Serve hot with lime wedges & fresh cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
