Another prize-winning entry from the 2006 NJFV recipe contest.
Today's winner: Curried Lentil Soup with Coconut Flatbreads by Mary Bilyeu of Michigan. Mary received an Honorable Mention for her delicious soup and flatbread combo. and will receive a signed copy of Not Just for Vegetarians as a prize.
This was an interesting and cleverly-devised entry. Very accurate measurements, the light coconut milk was just right, not too heavy but still rich and creamy. The flatbreads had a nice texture and taste. Vegan-friendly too. Again, eye-appeal was a factor in the selection, as you can see in the photo, looked great, especially complemented by the black dishes. Hope you will give this coconut-combo a try ….enjoy!
Curried Lentil Soup with Coconut Flatbreads
1 cup shredded sweetened coconut ( I used unsweetened, worked fine)
2 cups whole wheat bread flour
1 teaspoon salt
2 teaspoons aluminum-free baking powder
2 14-ounce cans light coconut milk
1 cup small orange lentils
3 cups vegetable stock
1/2 cup chopped onion
2 large garlic cloves, minced
1 tablespoon extra-virgin olive oil + extra to grease skillet
1/4 teaspoon red pepper flakes
1 tablespoon hot curry powder
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
In a large bowl, mix coconut, flour, salt and baking powder. Add 1 cup coconut milk, and mix until a soft dough forms. Cover with plastic wrap and let rest for 30 minutes, while making the soup. Put the lentils into a medium saucepan and add the stock, half of the onions, and half of the garlic; bring to a boil, then lower heat and simmer for 15 minutes.Meanwhile, heat 1 tablespoon oil in a small skillet over medium-high heat. Add remaining onion and garlic, red pepper flakes, curry powder, salt, seasoned salt and pepper. Cook until onion is translucent, stirring frequently, then add to lentils. Pour in all of the remaining coconut milk, and cook over low heat while preparing the breads.Divide the bread dough into 12 pieces, using a damp paper towel to cover the ones you're not working with. Form one piece into a ball, then roll it out to a flat circle 6" across. Brush a large skillet with a bit of oil, and place the dough circle into the pan. Fry for 2 minutes per side, until golden. Continue in the same manner with the rest of the dough, to make 12 breads.Serve the soup hot in individual bowls, with 2 coconut breads per serving.Serves 6.