Today we were in the mood for soup again. Yesterday I was looking for something and came across this Asian lentil/potato soup, and we decided to try it. It wasn't that difficult and was very delicious. Here's what goes into it (you can also see this in the first picture):
- Sweet potatoes (we had about 750g)
- Regular potatoes (we had 5 small ones, that had to suffice)
- Two carrots
- One mango
- Fresh ginger (we had two small pieces, could have been more)
- Lentils (we had brown lentils, about 200g)
- Vegetable broth (about 1.5 liters)
- One can of coconut milk (400ml)
- Spices (pepper, salt, turmeric, cumin, chili flakes, nutmeg, cloves)
Preparation is also quite simple, it's just a soup:
- Cube both types of potatoes, the sweet potatoes about twice as large as the regular potatoes (sweet potatoes cook faster and otherwise become mushy)
- Chop the carrots
- Chop the onions
- Peel the ginger
- Sauté the onions in oil until translucent
- Add both types of potatoes and sweat them (let them sit for a while until they release moisture)
- Pour the vegetable broth over
- Stir in the coconut milk (don't be surprised, it's partly quite solid)
- Add the carrots
- Add the lentils (if they are very hard and need to cook for a long time - pre-cook the lentils, ours were still quite hard)
- Grate the ginger over the soup (a cheese grater works well for this)
- Add all the spices to taste
- Let the whole thing simmer for about 20-25 minutes
- Remove some of the soup (especially sweet potatoes and regular potatoes) - about 1/2 liter - and puree and mix back in. This makes it nicely creamy.
- Peel the mango, cut it into small pieces, and add it to the soup
- Sprinkle nutmeg over the soup
- Let it simmer for another 5 minutes
- Serve (we had Scottish spiced bread with it)
The whole thing was very filling and very delicious. Quite spicy for our standards because of the chili flakes. But a very interesting flavor combination.