NEFF Recipe: Lentil Soup With Spice Paste
- 1 tbsp clarified butter
- 1 finely chopped onion
- 1 finely chopped garlic clove
- 5 cm cinnamon stick
- ¼ – ½ teaspoon chili flakes, smashed
- ½ tablespoon turmeric powder
- 1 tbsp dried curry leaves
- 200 gr brown or green lentils
- 1 l vegetable stock
- 2 medium sized potatoes, diced
- 250 ml coconut milk
- 80 ml sunflower oil
- 1 onion
- 1 garlic clove
- 1 tbsp mustard seeds
- 1 full tbsp red pepper paste
- 2 full tsp Garam Masala
- ½ tsp ground cinnamon
- ½ tsp salt
- Chili flakes to your heart’s desire
Chop onion and garlic; melt clarified butter in a pot. Sauté onion, garlic together with the cinnamon stick; grind curry leaves, chili flakes and turmeric in a pestle and mortar. Place the spices with the lentils in a saucepan and sauté; add vegetable stock and allow it to boil up. Add diced potatoes and let it simmer for half an hour (covered pot, medium heat) until lentils and potatoes are soft. Add coconut milk and season with salt.
In the meantime you might want to prepare the spice paste: Warm 2 tablespoons sunflower oil in a pot, add onion, garlic and mustard seeds and fry until the onion turns golden brown; add the concentrated pepper paste, Garam Masala and ground cinnamon. Add the remaining oil and let it simmer (low heat) for 20 minutes. Season with salt and chili flakes and garnish with a bit of the spice paste and coriander leaves.
Serve in soup plates or cups.