Lentil Potato Soup with Nuts

Ingredients

• 150 g peanuts (peeled)
• 1 onion
• 1 Garlic clove
• 2 cm ginger
• 400 g starchy potatoes
• 200 g red lentils
• 2 tbsp plant oil
• 1 tsp curry powder
• 800 ml vegetable broth
• 200 ml heavy cream
• Salt
• 1 tsp lemon juice
• chili powder
• finely chopped mint (for garnish)

Instructions

1. 1.

   Roast the peanuts in a hot pot. Remove and set aside about one-third for garnish. Peel and dice the onion, garlic, and ginger. Peel, wash, and cube the potatoes. Rinse the lentils in a sieve and drain.

2. 2.

   Sauté the onions with garlic and ginger in oil until lightly browned. Stir in the curry powder, pour in the broth, add the lentils, potatoes, and peanuts, and let simmer gently for about 15 minutes. Use a slotted spoon to remove roughly one-quarter of the vegetables as a side dish. Pour in the cream and blend finely. Allow the soup to reduce slightly or add more broth if needed. Return the vegetables and season with salt, lemon juice, and chili.

3. 3.

   Serve in bowls garnished with the remaining peanuts and mint.