Exotic-spicy lentil soup with yellow lentils

Ingredients for 2 servings:

• 80 g lentils, yellow, dried
• 300 g water
• 8 g vegetable stock powder
• 1 pinch of nutmeg powder
• 1 pinch(s) black pepper
• 2 m.-large tomato(s), fully ripe
• 1 m.-large onion(s), brown
• 2 medium-sized garlic cloves
• 1 small chili pepper(s), green
• 2 tbsp sunflower oil
• 2 kaffir lime leaves (Asian shop), alternatively bay leaves
• 6 cloves
• 1 cinnamon stick(s), approx. 8 cm
• 1 tsp oregano, dried
• 1 pinch(s) sage, dried
• 2 tbsp turmeric powder
• 1 tsp sugar, fine
• 2 tbsp rice wine vinegar, mild, clear, Chinese
• n. B. Salt and pepper, black, from the mill
• 4 tbsp coconut milk, creamy (24% fat)
• n. B. Celery leaves
• 6 slice(s) Pepper, red, long, mild
• n. B. Mung bean sprouts
• 2 pinch(s) red chili flakes, dried (e.g. Pul Biber)

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 45 minutes

The vegan recipe comes from Denpasar, Bali, Indonesia.

Weigh and wash the yellow lentils. If the wash water is noticeably cloudy, continue this process until it disappears. Let them soak overnight in 300g of water. Then use the lentils in their spring water. The following day, wash the tomatoes, remove the stems, quarter them lengthwise, remove the white-green core, and halve them crosswise. Trim both ends of the onion and garlic, peel them, and chop them into approximately 6mm pieces. Wash the small green chili, slice them crosswise into thin rings, leaving the seeds and discarding the stems. Heat a medium-sized pan, add the oil, and heat until hot. Add the onion and garlic pieces. Stir-fry for 1 minute, then add the tomato and chili pieces and stir-fry for another minute. Deglaze with 1 cup of the lentil stock and let cool. Place in a blender and blend at full speed for 30 seconds until smooth. Add the puree to the lentils. Place the lentils in a covered casserole dish and heat. Add the spices and stir in. Simmer for 20 minutes, then season with vinegar, salt, and pepper and stir in the coconut milk. Bring to a boil briefly, divide among serving bowls, garnish, serve, and enjoy warm.