This recipe was provided to me by Cäcila. I think it fits very well in the Estafette kitchen:-)

Ingredients

2 tbsp Olive oil
2 tbsp Curry
½ tsp Cinnamon
½ tsp Curcuma (turmeric)
1 Chili (or several small ones)
1 Star anise
1 Bay leaf
100g lentils
2.5 dl coconut milk
1 Orange
1 Onion
1 Garlic clove (or more, who likes)
1 slice of ginger ( or more, who likes )
1 twig of coriander
At the end, salt and chilli / pepper as you please

To this concentrated firework of aromas a dry Riesling would be suitable – or whatever you like (I’ll stick to the red wine myself)

tsp = teaspoon
tbsp = tablespoon

Preparation

• Peel garlic clove, onion and ginger and cut coarsely.
• Heat oil, bay leaf, ginger, chili, star anise, cinnamon turmeric curry blend, garlic and onion over medium heat sweat while stirring constantly.
• Add lentils, sweat them briefly and pour with 5 dl of water. Allow to simmer over medium heat for about 15 minutes until the lentils are cooked.
• Remove star anise, bay leaf and chili (s) as you like. Add coconut milk, stir well and remove the pan from the heat.
• Squeege orange and add the juice to the soup.
• Pure the soup with a blender and season with salt and pepper.
• Add soup to bowls or plates and garnish with coriander.

Many variants are possible – instead of orange, canned mandarins can be used. Or we cook a finely sliced apple together with the lentils,.