Especially in winter I like to indulge in steaming bowls of thick soup, such as this wonderful red lentil concoction featuring fried potato cubes as a little, somewhat unexpected extra. I came across it on the Küchengötter website and tweaked it ever-so-slightly to suit my taste even better.
It makes enough for 2 hungry mouths. However, I usually make double the amount and freeze a few portions for lunch at work (keeping the potatoes separate or omitting them completely).
Red lentil soup with potatoes
- ½ cup red lentils
- 1 clove garlic
- Approx. 1cm³ of fresh ginger
- ½ ts coriander seeds
- Pinch of chili flakes
- ½ ts cumin seeds
- 200ml coconut milk
- 500ml veg stock
- 2 fist-sized potatoes (or more smaller)
- Peanut oil
- A few sprigs of fresh coriander
- Salt & pepper
Wash & peel potatoes and cut them into little cubes of approx 1 cm³. Rinse lentils.
Peel ginger and garlic, put them into a mortar and go for it (or otherwise chop them finely). Add coriander and cumin seeds along with chili flakes and grind to a rough paste.
Heat peanut oil in a pot, add the contents of the mortar and stir, careful to brown but not to burn anything (especially the garlic).
Add lentils and keep stirring, then add veg stock and let it boil.
Now, turn down the heat and leave it to simmer for at least 10 minutes.
On medium temperature heat 2 TS of peanut oil in a pan, add the potato cubes and fry them for at least 10 minutes or until golden brown.
In the meantime, wash & chop the coriander.
Check on the soup and add coconut milk. Make sure it only simmers but doesn’t boil, otherwise the coconut milk may coalgulate.
Puree soup with an immersion blender and leave to simmer for another 5 minutes.
Stir the chopped coriander with the potatoes. Add salt & pepper (to both soup and potatoes).
All done! Serve the soup, adding the fried potatoes cubes, and – most important of all – enjoy eating.