Ingredients
Summer squash Patisson, small approx. 800 g
300 g red lentils
4 carrots
3 spring onions
2 cans of coconut milk
2 stalks of lemongrass
butter or oil for frying
1 liter of vegetable broth (homemade or from a cube)
Timut Pfeffer
Black pepper ( Kampot Noir or Indian mountain pepper )
Salt
preparation
For the soup, peel the pumpkin and cut into small cubes, clean the carrots, do not peel them and cut them into small cubes, clean the spring onions and cut them into rings.
Sauté the spring onions, patty pan squash and carrots in butter or oil (as you like), then add the red lentils. Simmer everything on a low heat, stirring frequently so that nothing burns.
Salt. Grind the Timut pepper and add it. Unlike black pepper, it is advisable to cook the Timut pepper for a long time so that it can release its full aroma and combine particularly well with the lentils.
Then add the two stalks of lemongrass. Remove these before pureeing. After about 10 to 15 minutes, add the coconut milk and the vegetable stock. Now let everything simmer for about 20 minutes.
If you want, you can puree the soup now, but it is not necessary. Finally, season with black pepper, preferably Kampot Noir or Indian mountain pepper.
