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Coconut Lentil Soup

Menudo

• 2 ONIONS, chopped
• 2 CLOVES GARLIC, mashed
• 1 CHILI, chopped
• 200 GRAM RED LENTILS
• 4 DECILITER COCONUT MILK
• GREEN ONIONS, chopped
• 1 TSP CHILI POWDER
• 2 TBSP LIME JUICE

• 200 GRAM PORK, cut in cubes
• 200 GRAM CHICKEN LIVERS, cut
• 400 GRAM DRIED RED BEANS, soaked overnight
• 1 ONION, chopped
• 2 RED CHILIES, chopped
• 3 POTATOES, in cubes
• 1 CAN OF CORN
• 3 LARGE CARROTS, chopped
• 2 TOMATOES, chopped

Fry the onions, garlic and chili for 5 minutes. Add the lentils, coconut milk, chili powder and 9 dl water. Cook for 45 minutes. Just before serving, add lime juice and spring onions.

Fry the pork and the liver for 10 minutes. Add one and a half liter water and all the other ingredients and cook for one hour and fifteen minutes. Add salt and pepper.

Menudo is a Mexican recipe. Originally, it is made with tripe, and that is probably the reason why it did not get incorporated into the Tex-Mex kitchen. I was also not courageous enough and therefore prepared with a combination of chicken liver and pork.