John Myers
Apricot and Lentil Soup with Sour Cream and Papadam Chips
The perfect apricot and lentil soup with sour cream and papadam chips recipe with a picture and simple step-by-step instructions.
- 300 g Lentils red
- 50 g Ginger
- 2 Pc. Garlic cloves
- 600 g Sour cream
- 18 Pc. Dried apricots
- 10 Pc. Papadams
- 3 Pc. Stock cube
- 3 tbsp Madras curry powder
- 420 ml Vegetable oil
- 3 tbsp White wine vinegar
- Salt
- Pepper
- 3 tsp Sugar
- Break the papadams into quarters and chop the apricots very finely. Peel and finely chop the ginger, then peel and roughly chop the garlic. Heat 12 tablespoons of oil in a saucepan and fry the garlic and half of the curry powder at a medium temperature for 20 seconds, stirring constantly.
- Add the stock cube, ginger, lentils and 1,800 ml of water and simmer at medium temperature for 15 minutes. Meanwhile, in a small saucepan, simmer the apricots, the rest of the curry powder, vinegar, sugar and 1.5 teaspoons of salt over a medium temperature for 10 minutes.
- Heat 300 ml of oil in a pan and fry the papadam quarters one after the other for about 4 seconds each until crispy. Then drain on kitchen paper.
- Remove the soup from the heat and season with 1.5 teaspoons of sugar, 3 pinches of salt and pepper as desired. Add three quarters of the sour cream and curry apricots and finely puree the soup with a hand blender. Serve the lentil soup and garnish with the remaining sour cream, curry apricots and papadam chips.
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