John Myers
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Lentil Soup with Feta Cashew Pesto
The perfect lentil soup with feta cashew pesto recipe with a picture and simple step-by-step instructions.
Soup
- 250 g Lentils red
- 2 piece Red onions
- 40 g Ginger
- 1 teaspoon Garam masala
- 1 teaspoon Curry
- 1 teaspoon Turmeric
- 1 piece Fresh hot peppers
- 1 Can Chunky tomatoes
- 300 ml Vegetable stock
- 1 Can Coconut milk
- Salt
- Oil
Pesto
- 100 g Feta
- 2 Tufts Fresh coriander
- 1 piece Green peppers
- 50 g Unsalted cashew nuts
- Olive oil
- Salt
- Roast the cashews over a moderate heat, let them cool down for the pesto later. Wash the lentils. Chop the ginger, peppers and onions into small pieces. Fry the onions and ginger in a little oil, stir in the spices. Then add the lentils and continue heating briefly.
- Then add the tomatoes and vegetable stock, also the peppers. Now simmer everything for about 20 to 25 times until the lentils are cooked through. After about 10 minutes stir in the coconut milk. Please use good coconut milk that is not too runny.
- Finally, season with a little salt. Then mix with a hand mixer, but only a little, should remain in pieces. The soup is tasty but not spicy.
- For the pesto, remove the seeds from the green peppers and cut them. Roughly chop the coriander and sort out the stalks. Put the coriander in a chopper, add cashews, peppers and a dash of olive oil and chop them up briefly, then add a little salt and the feta in large pieces and mix in very briefly.
- Add the pesto to the soup and decorate with coriander.
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