John Myers
Ingredients for 3 servings:
- 500 g potatoes
- 3 carrots
- 1 onion(s)
- 2 tbsp rapeseed oil or safflower oil
- 400 ml vegetable stock
- 200 g green beans
- 200 g lentils, red
- 400 ml coconut milk
- 1 tbsp curry powder
- 1 tsp savory
- 1 pinch of cumin
- salt and pepper
- 4 tbsp crème fraîche
- 4 tbsp apple cider vinegar, to taste
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Peel and roughly dice the potatoes, carrots, and onion. Sauté in oil in a pan and deglaze with the broth. Cover and simmer for 20 minutes. Meanwhile, trim and strip the beans. Blanch in boiling salted water for about 5 minutes. Mash the potatoes and carrots with a potato masher. Add the spices, lentils, and coconut milk. Simmer for another 10 minutes, stirring frequently. Season the lentil soup with salt and pepper. Serve with the green beans and a dollop of crème fraîche. Drizzle with apple cider vinegar to taste.
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