Yellow split pea soup with mango

Ingredients for 2 servings:

• 125 g split peas, yellow
• 1 medium-sized onion(s), finely diced
• 2 tbsp ghee
• 1 tbsp curry powder
• ½ tsp cinnamon
• ½ tsp cumin powder
• 250 ml vegetable stock
• 250 ml coconut milk
• ½ mango(s), chopped
• 80 g feta cheese, diced
• 2 tbsp sesame oil or rapeseed oil
• 1 sprig of mint
• ½ tsp chili flakes (Pul Biber)
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with an Asian touch

Mix 2 tablespoons of oil with a few finely chopped mint leaves and chili flakes. Wash the peas and cook in half a liter of water for 15 minutes, then drain. Heat the ghee in a pan, sauté the diced onions until light yellow, add the curry, cumin, and cinnamon, and deglaze with the broth and coconut milk. Add the drained peas and simmer for about 30 minutes. Stir in the chopped mango and heat through. Season with salt. Ladle the finished soup into bowls, sprinkle the feta cheese on top, drizzle with mint oil, and garnish with a few mint leaves.