Green lentil soup with vegetables

Ingredients for 2 servings:

• 60 g lentils, green, dried
• 600 g water, for soaking
• 8 g vegetable stock
• 2 large shiitake mushrooms, dried
• 2 small potatoes, waxy
• 4 small onions, red
• 2 medium-sized garlic cloves
• 2 tbsp sunflower oil
• 40 g carrot(s)
• 1 pepper, red, long, medium hot
• 1 small spring onion(s), only the green part
• 8 cm cinnamon stick(s)
• 4 cloves
• 1 small star anise
• 4 small kaffir lime leaves
• n. B. almond flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 50 minutes

A hearty, spicy vegan soup for a snack. Recipe from North Sulawesi, Indonesia.

Weigh the green lentils and wash until the washing water runs clear. Strain them and let them soak overnight with 600g of water. Strain the lentils. Use 400g of the water and discard the rest. Heat 200g of the water with 4g of the vegetable stock and soak the mushrooms in it. Simmer the lentils for 10 minutes with the remaining water, the optional spices, and the remaining vegetable stock. In the meantime, wash the potatoes, peel them, and cut them into bite-sized pieces. Trim both ends of the onions and garlic cloves, peel them, and chop them into small pieces. Wash the carrot, trim both ends, peel them, and slice them into approximately 3mm thick slices using a corrugated slicer. Remove the stems from the peppers, wash them, cut them open lengthwise, open them up, remove the seeds, and cut them crosswise into thin strands. Remove the wilted leaves from the spring onions and cut them into approximately 1cm wide rings. Heat the sunflower oil in a pan, add the onions and garlic, and fry until light brown. Deglaze with some of the lentil water and add the mixture to the lentils. Gently squeeze out the water absorbed by the mushrooms and add it to the lentils along with the remaining soaking water. Add the potato pieces to the lentils and bring the soup back to a simmer. Simmer for 20 minutes. Separate the mushroom caps from the stems and quarter them. After 10 minutes of simmering, add the carrots and peppers. After another 5 minutes, season the broth with salt and black pepper. Add the mushroom pieces. Remove the optional seasonings. Just before the end, add the spring onions and cook for 1 minute. Ladle the finished soup into serving bowls, garnish, serve hot, and enjoy.