Cape Malay Spiced Red Lentil, Carrot & Coconut Soup With Roasted Oyster Mushrooms
South Africa has a huge variety of curry blends, and I purchased some on my return home. I love the Cape Malay curry the most for vegetable dishes like this soup. It’s sweet, hot, a little pungent, but oh, so good! Cape Malay curry and spices can generally be found in spice stores, online, and in ethnic stores locally. You can make your own spice stash by buying fresh whole spices, heating them briefly in the oven to lightly toast, and then grinding them in a coffee grinder. Or, you can always use a good brand of curry. This soup is a playful take on a dish we had while visiting South Africa. I pureed this soup rather than leave it chunky as we had it, but serve it as you prefer. It is spicy (if you’re sensitive to heat), but it warms the soul beautifully. There is such depth and richness in this dish that you won’t be able to put your spoon down! I served this with a South African Viognier.
- Saute the onions and garlic in coconut oil until tender. Add stock, water, carrots, and lentils. Cook about 30 minutes over medium heat.
- In the meantime, preheat your oven to 400. Separate the leaves of the oyster mushrooms, and lay them out on a large baking sheet. Drizzle with sesame oil, and season with salt and pepper. Toss gently then roast about 15 minutes or until crunchy. Remove and set aside to cool.
- To the soup, add all the spices, and season with salt. Then, puree the soup to your desired consistency. After blending, return the soup to the stove over medium heat, add coconut milk, and stir.
- Garnish each dish with roasted oyster mushrooms.