Asian lentil soup

Ingredients for 2 servings:

• 300 ml coconut milk
• 1 tsp Thai curry paste (Panang)
• 1 onion(s)
• 1 piece(s) ginger, approx. 2 cm
• 1 bell pepper(s), red
• 200 g lentils, red
• 1 liter vegetable broth
• 1 spring onion(s)
• 1 cup rice, cooked (coffee cup)
• Salt
• lemon juice
• 2 tsp black cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

slightly spicy, with coconut milk

Peel the onion and dice it into small cubes, peel the ginger and grate it finely. Heat the coconut milk solids in a saucepan and dissolve the Panang curry paste in it. Add the onion and ginger and fry. Slice the red bell pepper and add it along with the washed red lentils, then pour in the vegetable stock and the remaining coconut milk. Cook for about 15 minutes, until the red lentils burst open. Then add the cooked rice and the finely sliced ​​spring onions and simmer for a few more minutes, until the spring onions are soft but not overcooked. Season with salt and lemon juice. Dry roast the black cumin seeds in a small pan until they begin to smell. Serve the soup and sprinkle with the black cumin seeds. This main course serves two hungry people; as a starter, it serves four.