Friday, July 24, 2009

Thai Lentil Soup and Garlic Naan Bread

I was having a difficult day yesterday, so even though it was almost 100 degrees outside, I went for this comforting soup. It's my absolute favorite! I tried to make Naan bread to go with it and after some tweaking, I got the recipe just right!

Garlic Naan Bread: (Original recipe from but I've updated it slightly)

1 pkg. or 2 1/4 teaspoons Active Dry Yeast

1 cup warm Water

1/4 cup sugar

3 tablespoons Milk

1 egg, beaten

2 teaspoons Salt

4 -5 cups Flour

2-3 cloves Garlic, minced

1/4 cup melted Butter

In a large bowl or stand mixer, dissolve yeast and sugar in water. Let stand about 10 minutes to activate. Stir in milk, egg, salt, and enough flour to make a soft dough. Knead for 6-8 minutes. Pinch off small handfuls of dough. Shape into ball and place in well oiled bowl. Let rise about 1 hour or until doubled in size.

Preheat grill to medium heat. Mix garlic into melted butter. Take a ball of dough and pinch it in half. Roll out each as thin as possible on a large piece of tin foil. Sprinkle with salt and brush with melted butter and garlic. Place on grill buttered side down. Brush other side with butter. Turn every 1-2 minutes to get nice grill marks and avoid burning until cooked through. About 4-8 minutes total. Repeat process until all the dough in grilled. Serve warm.

Thai Lentil & Coconut Soup: (Originally from The Soup Bible, but I've updated it slightly)

2 tablespoons Sunflower oil

1 large Red Onion

1 Thai Chile, seeded and finely chopped

2 cloves Garlic, chopped

2-1inch pieces Lemon Grass

1 cup Red Lentils (usually found in the bulk bin section of Grocery Stores. This recipe only works with RED lentils because of the way they absorb moisture and almost dissolve!)

1 tablespoon ground Coriander

1/2 tablespoon Paprika

1 tablespoon Salt (it sounds like alot, but you really need to flavor those bland lentils!)

1 teaspoon black Pepper

1- 14 oz can Coconut Milk

3 3/4 cup Water

Juice and Zest of 1 Lime

3 Scallions, chopped

2 tablespoons Cilantro, chopped

Heat oil in a large soup pot and add onion, chile, garlic, and lemon grass. Saute about 5 minutes or until onions have softened but not browned. Add lentils and spices. Pour in coconut milk and water and stir. Bring to a boil then reduce heat and simmer 40-45 minutes. Before serving, add in Lime juice and zest as well as scallions and cilantro. Serve hot.

1 comment:

Noelle said...

Oh wow, I LOVE naan and was actually planning on making it this weekend! Thanks for the recipe!