Fusion lentil and coconut soup

Ingredients for 8 servings:

• 8 carrots
• 1 onion(s)
• 1 chili pepper(s)
• 3 Mettenden
• 2 cans coconut milk
• 1 lime(s)
• ½ cup beluga lentils
• 1 cup lentils, red
• 1 Vienna sausage
• 500 g pak choi
• some salt and pepper
• curry powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Low-carb

Peel the carrots and cut into small pieces. Finely chop the onions and chili pepper and sauté them briefly in the soup pot with a little oil and the carrots. In a separate pan, fry the mettenden. When the onions are slightly translucent, add the coconut milk and cook the carrots until soft. Season with pepper, salt, and curry. Purée the soup; this makes the lentil soup very flavorful and creamy. Add the fried mettenden to the pot, the juice of one lime, and the beluga lentils with the appropriate amount of water (0.5 cups lentils and 0.5 cups water). Since the beluga lentils take longer to cook, cook them first. The red lentils only need 10 minutes of cooking time, so add them to the pot after about 20 minutes of cooking. Add the appropriate amount of water here (the ratio here is 1:3). You can add more water depending on how you like the soup—i.e., thinner or thicker. Five minutes before the end, add the sliced ​​bok choy. Bring back to a boil briefly. Season the soup again with salt, pepper, and a little spicy curry powder.