INDIAN PEPPER SOUP
This soup smells fantastic and it has a fresh, fairly original taste, at least if you don't eat Indian food all the time! The making of the soup is really simple, and don't get scared by the pepper - it gives the soup a special flavor that many people like.
4 servings:
4 tbsp fine olive oil
1 shallot, chopped
2 garlic cloves, chopped
3 tsp curry or garam masala, whichever you prefer
1 tbsp ginger, peeled and chopped
12 crushed black peppercorns
1 cup of red lentils
1 l/1 quart chicken stock
300 ml/10 fl oz of coconut milk
salt and freshly ground black pepper to taste
sauté the onion in olive oil in a moderately hot pan for about 2 minutes, add garlic and sauté for 1 more minute (without letting the veggies get browned). Then add the curry, ginger, and peppercorns and sauté for 2 more minutes. Then add the lentils and the stock and cook until the lentils become soft, but not overcooked. Lastly, add the coconut milk and season with salt and pepper.