Red lentil and coconut soup with potato and leek rösti

Ingredients for 4 servings:

• 2 shallots
• 1 tbsp rapeseed oil
• 1 tsp curry paste, red
• 1 tbsp tomato paste
• 200 g lentils, red
• 800 ml vegetable stock
• 400 ml coconut milk
• 1 leek(s)
• 200 g floury potatoes
• 1 egg(s)
• 1 tbsp flour
• 2 tbsp rapeseed oil
• ¼ bunch chives
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Peel the shallots and dice finely. Heat 1 tablespoon of oil in a pan. Sauté the shallots with the curry paste. Add the tomato paste and lentils and sauté briefly. Pour in the stock and coconut milk, bring to a boil, and simmer over medium heat for 15 minutes. Puree the lentil and coconut soup and season with salt and pepper. For the rösti: Clean the leek, halve it lengthwise, wash it, and cut into thin strips. Peel and wash the potatoes, and coarsely grate them. Knead the leek with the potatoes, egg, flour, salt, and pepper. Heat the rapeseed oil in a pan. Add the potato and leek mix to the pan in batches using a tablespoon and shape into patties. Fry the patties on both sides for about 5 minutes until golden brown. Finely chop the chives. Divide the lentil and coconut soup between 4 soup bowls, garnish with chives and serve with the rösti.