Oriental lentil soup with coconut milk

Ingredients for 1 servings:

• 200 g lentils, red
• 1 bunch of soup vegetables
• 2 small onions
• 50 g butter
• 1 liter vegetable broth, instant or fresh
• 200 g cream
• 50 ml coconut milk
• 150 ml milk
• 1 pinch of salt
• 1 pinch(s) orange pepper
• 1 pinch(s) cumin
• 1 tsp garlic granules
• some Ras el Hanout, to taste
• 1 tsp paprika powder, hot
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegetarian

Place the red lentils in a sieve, rinse, and drain. Clean, peel, and finely dice the soup vegetables. Peel, halve, and finely dice the onions. Heat the butter in a sufficiently large pot and sauté the diced onions. Add the diced soup vegetables, mix well, and fry for about 5 minutes. Deglaze the vegetables with the vegetable stock. Add the red lentils and simmer for about 50 minutes. Purée the soup very finely with a hand blender, strain it through a sieve into another saucepan, and discard any remaining vegetable pieces or lentil skin. Season the soup to taste and add the cream, milk, and coconut milk. Finally, add a squeeze of lemon juice to the soup, stir, and serve hot. Serve with thin, oriental flatbread, such as Beirut bread. Tip: If you don’t like coconut milk, you can substitute it with regular milk.