This delicious recipe was dreamed up by our rockstar culinary team to be the perfect match for our 2021 Davis Estates Chardonnay!
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This delicious recipe was dreamed up by our rockstar culinary team to be the perfect match for our 2021 Davis Estates Chardonnay!
2 cups diced onion 2 tablespoons oil
4 garlic cloves, smashed salt
1 tablespoon finely grated fresh ginger
2 teaspoons mustard seeds
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon ground fennel
¾ teaspoon Aleppo pepper flakes
6 cups chicken broth
1(14-ounce) can unsweetened coconut milk
¾ cup red lentils, rinsed and picked over
2 makrut lime leaves (available fresh and frozen at Asian markets)
6 ounces baby spinach, roughly chopped
2 tablespoons lime juice
Unsweetened toasted coconut flakes, to garnish
Chopped cilantro, to garnish
• In a medium stockpot, combine the onion, oil, garlic and pinch of salt. Set the pot over medium-high heat and cook, stirring occasionally, until the onions have softened and are just beginning to brown, 8 to 10
minutes.
• Stir in 2 teaspoons of ginger, mustard seeds, turmeric, coriander, fennel and pepper flakes. Cook, stirring frequently, until fragrant for about 1 minute.
• Add the broth, coconut milk and lentils and bring to a boil. Reduce the heat to low, cover and cook until the lentils break down, 30 to 40 minutes.
• Stir in the spinach and return to a simmer. Off the heat, add the remaining 1 teaspoon of ginger and the lime juice and season with salt to taste.
• Serve, garnished with coconut flakes and cilantro.
This Coconut and Red Lentil Soup is rich, cozy, and full of warm spices, comfort food with a twist! Paired with the bright, creamy elegance of our 2021 Davis Estates Chardonnay, every spoonful and sip is in perfect harmony.
