John Myers
Contents
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Ingredients
Optional:
- 600 g Water, for soaking
- 8 g Vegetable broth, Kraft bouillon
- 2 size Shiitake mushrooms, dried
- 2 small Potatoes, waxy
- 4 small Onions, red
- 2 medium sized Cloves of garlic, fresh
- 2 tbsp Sunflower oil
- 40 g Carrots
- 1 Hot peppers, red, long, medium hot
- 1 small Spring onions, fresh, just the green
- 8 cm Cinnamon stick
- 6 Cloves
- 1 smaller Star anise
- 4 small Kaffir lime leaves, fresh or frozen
To garnish:
- Flaked almonds
Instructions
- Weigh and wash the green lentils until the wash water runs clear. Strain and leave to swell with 600g of water overnight. Strain the lentils. Use 400g of the water, discard the rest. Heat 200g of the water with 4g of the vegetable stock and soak the mushrooms in it.
- With the remaining water, the optional spices and the remaining vegetable stock, let the lentils simmer for 10 minutes. In the meantime, wash, peel and cut the potatoes into bite-sized pieces. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane.
- Remove the stems from the peppers, wash them, cut open lengthways, fold open, core and cut across into thin threads. Remove the withered leaves from the spring onions and cut into rings approx. 1 cm wide.
- Heat the sunflower oil in a pan, add onions and garlic and roast until light brown. Deglaze with some of the lentil water and add the mixture to the lentils. Gently squeeze the water absorbed by the mushrooms and add to the lentils with the remaining soaking water. Add the potato pieces to the lentils and bring the soup back to a simmer. Let simmer for 20 minutes. Separate the mushroom hats from the stem and quarter.
- After simmering for 10 minutes, add the carrots and peppers. After another 5 minutes, season the broth with salt and black pepper. Add the mushroom pieces. Remove the optional seasonings.
- Shortly before the end, add the spring onions and cook for 1 minute. Distribute the finished soup on the serving bowls, garnish, serve hot and enjoy.
