Ingredients
Units
Scale
- 2 oz dehydrated radish microgreens (or microgreens powder)
- 1 medium-sized onion
- 2 cloves garlic
- 2 slices peeled root ginger
- 1 small red pepper
- 1 small green pepper
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp garam masala
- 2 oz 55g creamed coconut
- 1 3/4 pint vegetable stock
- 4 oz split red lentils
- 1 scotch bonnet pepper
- * freshly ground black pepper (to taste)
- 2 tsp ground coriander
Instructions
- Wash and dry the lentils.
- Peel the cloves of garlic.
- Combine the slices of ginger and garlic and crush with the pestle and mortar.
- Add water and make a thick paste.
- Peel the onion and chop finely.
- Slice the sweet peppers into ¼ inch strips.
- Heat the olive oil in the saucepan.
- Slowly add the chopped onion and fry on medium heat until transparent.
- Add the garlic and ginger paste.
- Heat for 2 minutes before adding the spices.
- Cook for another minute, then stir in the sweet peppers.
- Add the creamed coconut to the pan.
- Stir until it becomes a thick sauce.
- Add the vegetable stock, lentils, scotch bonnet pepper, and black pepper.
- Simmer the soup for 30 minutes.
- Add the dehydrated microgreens and cook for 5-10 more minutes.
- Turn off the fire and stir, being careful to avoid crushing the scotch bonnet.
- Remove the scotch bonnet before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Simmering
- Cuisine: Caribbean
- Diet: Vegetarian
