Lentil Soup with Onions

Ingredients

• 300 g split lentils
• 6 Spring Onions
• 1 red chili pepper
• 20 g Ginger
• 2 Garlic cloves
• 3 tbsp Rapeseed oil
• 1 bay leaf
• Salt
• Pepper
• cumin (ground)
• coriander (ground)
• 1 Lime (juice)
• 1 handful coriander leaves
• 1 red chili pepper
• 700 g onions
• 250 ml apple juice
• 1 bay leaf
• 2 tbsp raisins
• 80 ml elderflower syrup
• dried oregano
• 2 tbsp olive oil
• Salt
• 0.5 Mango

Instructions

1. 1.

   Soak the lentils overnight in plenty of cold water.

2. 2.

   For the chutney, rinse the chilies. Peel and dice the onions. Simmer with apple juice, chili, and bay leaf for about 40 minutes. Add raisins in the last 15 minutes. Stir in syrup, a touch of oregano, oil, and salt. Let simmer another 2-3 minutes, then taste and remove from heat. Peel, cube, and mix mango into the cooled chutney.

3. 3.

   Wash and trim spring onions. Slice the green parts into thin rings and set aside. Finely chop the white part of the onions. Wash, trim, split chilies lengthwise, deseed, and slice into thin rings. Peel and finely chop ginger and garlic.

4. 4.

   Heat oil in a large pot. Sauté chopped spring onions, chili, garlic, ginger, and bay leaf. Drain lentils, let them dry, then add to the vegetables. Add about 1 l water, cover, and simmer for about 40 minutes. Add more liquid if needed.

5. 5.

   Season soup with salt, pepper, cumin, coriander, and lime juice. Rinse coriander leaves, shake dry, pluck leaves, and finely chop.

6. 6.

   Serve soup sprinkled with chopped coriander and onion greens. Offer chutney on the side.