Sarawakian-style Lentil Soup

Ingredients

In this adaptation, the traditional Polish grochówka is transformed into a Sarawakian-style lentil soup by incorporating local Sarawakian spices and ingredients. The addition of lemongrass, galangal, and turmeric infuses the soup with the distinct flavors of Sarawak, giving it a unique twist and creating a fusion of two culinary traditions. We alse have the original recipe for Grochówka, so you can check it out.

• 1 cup (200g) lentils 1 cup (200g) lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils under cold water and drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the lentils, lemongrass, galangal, and turmeric powder to the pot. Stir well to coat the lentils with the spices.
4. 4.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the lentils are tender.
5. 5.
   Remove the lemongrass stalk and galangal slices from the soup. Season with salt and pepper to taste.
6. 6.
   Serve the Sarawakian-style lentil soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any debris or impurities.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder. Use half the amount of powder compared to fresh galangal.

Tips & Tricks

• For a spicier kick, add a small amount of Sarawakian chili paste or fresh chili peppers to the soup.
• Serve the lentil soup with a squeeze of lime juice for a tangy twist.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender before serving.
• Customize the soup by adding your favorite vegetables such as carrots, potatoes, or spinach.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve the Sarawakian-style lentil soup hot in individual bowls. Accompany it with warm crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

Garnish each bowl of lentil soup with a sprig of fresh cilantro to add a pop of color and freshness. Serve the soup in rustic ceramic bowls to enhance the presentation and create a cozy atmosphere.