Indian lentil soup with pineapple and vegetables

Ingredients for 2 servings:

• 60 g lentils, brown, dried
• 50 g carrot(s)
• 2 m.-large tomato(s), red, fully ripe
• 3 Pepper, red, long, mild
• 3 tbsp fresh lemon juice
• 1 tbsp white sugar
• ½ m.-large vegetable onion(s), brown
• 2 medium-sized garlic cloves, fresh
• 3 tbsp sunflower oil
• 1 m.-large potatoes, waxy
• 40 g carrot(s), sliced
• 50 g pineapple pieces, fresh or canned
• 3 tbsp celery, fresh or frozen
• 1 small chili pepper(s), green, fresh or frozen
• 10 g chicken stock powder
• 2 tbsp garam masala (see note)
• 2 m.-large bay leaves, dried
• 1 small cinnamon stick(s)
• 6 cloves
• 1 pinch(s) black pepper, from the mill
• 1 pinch of cardamom powder
• 60 g creamy coconut milk (24% fat)
• 1 carrot(s), 8 slices, cut into flower shapes
• n. B. Celery leaves
• 2 tbsp coconut milk, creamy (24% fat)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

an exotic, spicy lentil soup

Weigh the dried lentils and wash them until the water runs clear. Soak the lentils overnight in 120g of water. For the broth, wash one carrot, cut off both ends, peel, and slice diagonally into approximately 3mm thick slices. Set aside the appropriate amount. Remove the stems from the tomatoes, skin them, quarter them lengthwise, and remove the green core and seeds. Halve the quarters crosswise. Remove the stems from the red peppers, wash them, and halve them lengthwise. Remove the seeds and membranes. Cut the halves diagonally into approximately 1cm wide pieces. For the fresh lemon juice, wash one lemon thoroughly and cut a piece lengthwise from the base of the stem. Remove the seeds and squeeze the juice by hand. Discard the empty parts and the middle part (contains bitter substances). Heat 400g of water in a saucepan, add all the ingredients for the broth, and simmer with the lid on for 15 minutes. Remove from the heat, allow to cool, and blend in a blender at full speed for one minute until smooth. Return the mixture to the saucepan. Add the lentils and their soaking water and bring to a boil. Simmer with the lid on for 15 minutes. Meanwhile, wash the small green chili peppers, slice them lengthwise, and remove the seeds. Slice them crosswise into thin strips. Discard the stem and seeds. Add to the soup with the remaining spices and stir in. Then halve the onion lengthwise. Cut off both ends of one half, peel, and roughly chop. Cut off both ends of the garlic cloves, peel, and roughly chop. Fry the onions, garlic, and sunflower oil in a medium-sized pan until light brown and add to the simmering soup. For the garnish, wash and peel the potato, halve it lengthwise, then halve the halves lengthwise and quarter it crosswise. Wash a piece of carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices. Set aside the appropriate amount. Cut 8 slices crosswise and carve blossoms from them. Chop the pineapple chunks to approximately 1 cm and set aside. Wash the fresh celery, shake dry, and pick off the unblemished leaves. Chop them, reserving 2 tablespoons for garnishing and freeze the rest. Cut the leafless and unblemished stalks crosswise into approximately 3 mm wide rolls. Remove the appropriate amount. Freeze any unused stalks as rolls. Weigh the frozen goods and let them thaw. Add the potato and carrot pieces after 15 minutes of cooking time and continue to simmer the soup. Steam the blossoms in a sieve over the simmering soup for 10 minutes to garnish. Add the pineapple chunks and celery stalks after 25 minutes of cooking time and continue to simmer. After 30 minutes, remove the cinnamon stick, add the coconut milk, and stir in. Season the soup with salt and pepper. Ladle the finished soup into serving bowls, garnish, and serve warm with cooked white rice. Note: Garam masala comes in a wide range of spice levels, which are not labeled. I had a relatively mild version from Madras and had to add a small green chili to boost the heat.