Asian yellow pea soup with mango and feta cheese

Ingredients for 4 servings:

• 250 g yellow split peas
• 2 tbsp rapeseed oil
• 200 g onion(s), cleaned and diced
• 1 tsp cumin
• 1 tsp black mustard seeds
• 2 tbsp Thai curry paste
• 1 tsp turmeric powder
• 1 tsp cinnamon powder
• ½ tsp chili flakes
• 500 ml meat broth
• 400 ml coconut milk
• ½ tsp baking soda
• 250 g mango pulp, diced
• 160 g feta cheese, crumbled
• Mint leaves, chopped, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 20 minutes

spicy, fruity, slightly hot

Soak split peas in cold water for about 24 hours. Drain and rinse thoroughly. Sauté onions in oil until golden brown. Add spices and fry lightly. Deglaze with stock and coconut milk, add baking soda and peas. Simmer gently for about 90 minutes, until the peas are tender. It may take a little longer. Stir in mango pulp, simmer gently for about 5 minutes, adding more stock if necessary, and season to taste. Ladle onto plates, garnish with feta and, if desired, mint.