John Myers
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Oriental Lentil Soup
The perfect oriental lentil soup recipe with a picture and simple step-by-step instructions.
for decoration
- 1 very small Onion red
- 1 middle Potato
- 1 middle Carrot
- 1 small Parsley root
- 1 tablespoon Ghee
- 1 teaspoon Turmeric
- 1 Knife point Ground cardamom
- 1 Knife point Ground coriander
- 1 breath Cumin
- 1 breath Grated ginger
- 1 toe Garlic
- 1 half cup Creme fraiche Cheese
- 40 ml Coconut milk
- 600 ml Vegetable broth
- 1 tablespoon Chili sweet and sour sauce
- 2 tablespoon Worcester sauce
- 2 tablespoon Salt and pepper
- 5 piece Dates
- 5 piece Sesame black
Preparing lentils
- Wash the lenses under running water in a colander, then cover with cold water and let them rest for 2 hours. let swell
Snipping preparation
- Cut the onion into small cubes – peel the potato, carrot and parsley root and cut into small cubes – core the dates and cut into small pieces
preparation
- Sweat the onion in hot ghee a little, then briefly toast the turmeric, cardamom, coriander and cumin until it smells scented – squeeze in the garlic – rub in the ginger
- Add the vegetable cubes and also roast them – pour hot vegetable stock and cook gently for 10 minutes – then add the lentils and simmer for another 10 minutes until everything is soft – then puree finely with the blender
- Mix the creme fraiche with coconut milk and add – season to taste with salt & pepper, hot & sweet chilli sauce and a little worcester sauce and puree again thoroughly
serve and decorate
- Sprinkle the soup with black sesame seeds and decorate with the date cubes
Postscript
- if you want the soup to be particularly fine, rub it through a fine sieve again before serving … so the lentil soup loses its rather rustic consistency and becomes very elegant and velvety
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