Chilled lentil soup with salted pistachios and mango.



(for 2 mains or 4 starters)

1                onion
1                garlic clove                     
2 cm         ginger
2 tbsp       olive oil   
150 g        red lentils
1 tbsp       curry powder   
700 ml     vegetable stock
                 black pepper, freshly ground
                 nutmeg, freshly gratedn
1                organic lemon
200 g        Greek yoghurt 
60 g          dried mango slices, finely chopped
80 g          pistachios, roasted and salted, coarsely chopped




  1. Peel the onions, garlic and ginger, finely chop and sauté in olive oil over a medium heat until translucent. Add the lentils and curry powder, cook briefly. Pour in the stock and simmer for 10 mins. Season with salt, pepper and nutmeg. 
  2. Remove the pan from the heat, puree all of the ingredients until smooth and leave to cool. 
  3. Finely grate the zest of the lemon and squeeze out the juice. Stir the lemon zest and juice into the soup along with the yoghurt. Season to taste with salt and pepper, serve with a sprinkling of finely chopped mango slices and chopped pistachios. 


Preparation time: approx. 40 mins.
Cooking time: approx. 40 mins.