John Myers
Lentil and Coconut Soup with Potato and Leek Rösti
The perfect lentil and coconut soup with potato and leek rösti recipe with a picture and simple step-by-step instructions.
- 2 Fresh shallots
- 3 tbsp Rapeseed oil
- 1 tsp Red curry paste
- 1 tbsp Tomato paste
- 200 g Lentils red
- 800 ml Vegetable broth
- 400 ml Coconut milk thin
- 1 medium sized Leek
- 200 g Potatoes
- 1 Egg
- Salt and pepper
- 0,25 bunch Chives fresh
- Peel shallots and cut into fine cubes. Heat 1 tablespoon of oil in a saucepan, sauté shallots with curry paste. Add tomato paste and lentils, sauté briefly. Pour in the stock and coconut milk. Bring everything to the boil and simmer over medium heat for 15 minutes. Lentils Puree coconut soup, season with salt and pepper.
- Clean the leek, cut in half, wash and cut into fine strips. Peel, wash and roughly grate the potatoes. Knead the leek with the potatoes, egg, flour, salt and pepper.
- Heat the remaining oil (2 tablespoons) in a pan. Add the potato and leek mix with a tablespoon in portions to the pan, shape into thalers. Fry until golden brown on both sides for about 5 minutes. Cut the chives into small rolls. Spread the lentil and coconut soup on soup bowls, garnish with chives and serve with potato and leek rösti.
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