Barbadian Style Lentil Soup with Noodles

Ingredients

In this Barbadian adaptation of Ash reshteh, we have incorporated the flavors and ingredients commonly found in Barbadian cuisine. The original Iranian dish typically includes herbs like parsley and cilantro, which have been replaced with Caribbean herbs like thyme and parsley. Additionally, we have added coconut milk to give the soup a creamy texture and a hint of sweetness. The spices have also been adjusted to include Barbadian favorites like allspice and nutmeg, giving the soup a distinct Caribbean flavor profile. We alse have the original recipe for Ash reshteh, so you can check it out.

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 sweet potato, diced 1 sweet potato, diced
• 1 cup (150g) butternut squash, diced 1 cup (150g) butternut squash, diced
• 1 cup (150g) spinach, chopped 1 cup (150g) spinach, chopped
• 1 cup (150g) cabbage, shredded 1 cup (150g) cabbage, shredded
• 1 cup (150g) noodles of your choice 1 cup (150g) noodles of your choice
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced carrot, sweet potato, and butternut squash to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Rinse the red lentils under cold water and add them to the pot. Stir well to combine with the vegetables.
4. 4.
   Pour in the vegetable broth and coconut milk. Add the fresh thyme leaves, ground allspice, and ground nutmeg. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the lentils and vegetables are tender.
6. 6.
   While the soup is simmering, cook the noodles according to the package instructions. Drain and set aside.
7. 7.
   Once the soup is ready, add the chopped spinach and shredded cabbage. Stir well and let it cook for an additional 5 minutes.
8. 8.
   Serve the Caribbean Delight Lentil Soup hot, garnished with a sprinkle of fresh thyme leaves. Add a portion of cooked noodles to each bowl.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris or impurities.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Noodles — Cook the noodles separately and add them to the soup just before serving to prevent them from becoming too soft.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup.
• Feel free to customize the vegetables based on your preferences or what's in season.
• If you prefer a thinner consistency, add more vegetable broth or water.
• Garnish the soup with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Caribbean Delight Lentil Soup as a main course with a side of crusty bread or cornbread. It can also be enjoyed as a starter or a light lunch. Sprinkle some fresh thyme leaves on top for an extra burst of flavor.

Presentation advice

Serve the soup in colorful bowls to enhance its visual appeal. You can also garnish each bowl with a sprig of fresh thyme or a sprinkle of paprika for an added touch of elegance.