Mirla’s lentil and potato soup
22 October 2015

This was already a classic for years in Amsterdam and reminds us of those cold wintermonths living in Mirla’s anti-squat place, with no central heating and just two electrical stoves. It is heartwarming because of the spices and the coconut milk. Without these it would have never become a classic. Nor would we have survived that winter.

2 cups red lentils
1/2 to 3/4 can coconut milk
5/6 small potatos, diced
3 tbsp coconut oil
1 small red onion
2 garlic cloves
1 tbsp fresh grated ginger
1 chili pepper, use only half the seeds
1 or 2 tsp kurkuma powder
1 tsp cumin powder
1 tsp koriander powder
3/4 to 1 liter of vegetable stock
salt and pepper for your tasting
1 handfull freshly chopped koriander to finish

Take a soup pan or preferably a heavy stove and heat the coconut oil. Put in the garlic and onion and chilli pepper to soften over low heat until glazed. Add the ginger and spices and keep stiring as you add the red lentils (like making a risotto). Now add a third of the stock and the potatos. Stir again. Put the lid on and let it simmer and thicken, while keeping an eye out if it needs more of the stock.This takes about 15-20 minutes, no longer, for the potatos and lentils to soften. You should have a thick soup by now. Stir in the coconut milk to your tasting, and/or to make it more liquid. finish with fresh koriander on top.
Serve hot with toasted bread with butter.