Creamy lentil soup à la Sriwidi

Ingredients for 2 servings:

• 100 g lentils, green, dried
• 1 m.-sized onion(s)
• 2 tbsp sunflower oil
• 40 g smoked meat, lean, in cubes
• 400 g coconut water (Asian shop, drinks)
• 2 tbsp red wine vinegar
• 6 g chicken broth, granulated
• 1 tsp sugar, white
• 1 small green chili pepper(s) (alternatively 1 tsp chipotle chili powder)
• 2 bay leaves, dried
• 6 cloves
• 5 cm cinnamon stick(s)
• ½ tsp cardamom powder
• 1 pinch(s) black pepper, from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp oregano, fresh or dried
• 40 g carrot(s), cut into threads
• 1 Pepper, red, long, mild
• 3 m.-sized garlic cloves, fresh
• 100 g sour cream
• 2 tbsp dry sherry
• n. B. flowers and leaves

Instructions

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

An exotic green lentil soup. Recipe from Denpasar, Bali, Indonesia.

The night before, weigh the green lentils, rinse thoroughly, and let them soak in plenty of water overnight. Strain the lentils and rinse again. Trim both ends of the onion, halve lengthwise, peel, and finely chop. Roast the cubes in sunflower oil until light brown, then add the smoked meat cubes and roast for 2 minutes. Deglaze with the coconut water and transfer the mixture to a sufficiently large saucepan. Add the red wine vinegar, chicken stock, and sugar. Bring to a boil, add the lentils and spices, and simmer with the lid on for 20 minutes. Wash and peel a carrot, trim one end, julienne strips, and add to the lentils. Wash the chili peppers, slice them lengthwise, remove the seeds, and cut them crosswise into thin strips. Add the strips to the lentils, discarding the cinnamon stick and cloves. Reserve some of the lentil stock. Cut off both ends of the garlic cloves and squeeze dry. Blend together with the sour cream, sherry, and lentil broth until smooth and add to the lentil soup. Remove from heat. Stir, season with salt and black pepper. Divide among serving bowls, garnish, and serve warm with baguette.