Cream of Lentil Soup

Rinse lentils briefly and drain in a sieve. Chop onion and garlic. Clean and cut leek and celery. Sauté onion and garlic in butter without color. Add leek, celery and lentils, stew for 5 min until soft. Add wine, stock and whipping cream. Season with cloves, pepper, salt and bay leaf. Cover and simmer at medium temperature for 10 minutes, then simmer uncovered at low temperature for half an hour. Remove bay leaf, set aside 2 tbsp vegetables. Finely blend soup with hand blender and keep warm.

Remove peel from mango, cut flesh into small cubes.

Cut basil into tender strips, mix with mango and chili sauce. Cut filo dough into 16 squares, each 15 cm square. Brush 8 squares in the center with egg white, place remaining sheets on top and press lightly until smooth. Spread 1 tsp mango without liquid evenly on each square. Brush dough around filling with egg white and close tightly to form sachets. Bake in oil at 180 degrees until done, drain on kitchen roll.

Whip the soup with a hand blender and pour into plates. Sprinkle with the remaining vegetables, drizzle with vinegar. Serve immediately with the mango sachets.

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