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Hearty Soup with Onion Compote

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Hearty Soup with Onion Compote
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 14 h. 15 min.
Ready in
0
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Ingredients

for
4
For the chutney
1
red chile
5 ¾ cups
onions (diced)
1 cup
1
2 tablespoons
cup
dried oregano
2 tablespoons
½
Mango (finely diced)
For the soup
1 ⅔ cups
Brown Lentils
3 tablespoons
6
scallions (green part sliced into rings, white finely chopped)
1
red chile (split open lengthways, deseeded and sliced into rings)
1 ½ tablespoons
fresh Ginger root (finely chopped)
2 cloves
garlic (finely chopped)
1
Cumin (ground)
cilantro (ground)
1
Lime (juice)
1 handful
cilantro (leaves picked and finely chopped)

Preparation steps

1.
Soak the lentils overnight in plenty of cold water.
2.
For the chutney, gently simmer the chillies, onions, apple juice and bay leaf for around 40 minutes. Add the raisins for the last 15 minutes. At the end, stir in the cordial, a little oregano, the oil and a little salt. Simmer for a further 2-3 minutes, check the seasoning and take off the heat. Once cooled, stir through the mango.
3.
For the soup, heat the oil in a large pan. Fry the chopped (white) spring onions, chilli, ginger and garlic, and the bay leaf. Drain the lentils and add to the pan. Pour over around 1 l water, cover and simmer for approx. 40 minutes. Add extra liquid if necessary.
4.
Season the soup to taste with salt, ground black pepper, cumin, coriander and lime juice. Scatter over the coriander and sliced spring onions and serve with the chutney.