Red lentil soup

Ingredients for 5 servings:

• 1 cup of red lentils (coffee cup)
• 1 can coconut milk
• 3 large carrots, diced
• 1 onion(s), diced
• 2 cloves garlic, diced
• 1 pepper or chili pepper
• 1 tsp paprika paste (alternatively tomato paste)
• 1 tsp curry powder or curry paste as desired
• ¼ tsp turmeric
• 1 tsp chili powder or paprika powder
• n. B. water
• some vegetable oil for sautéing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Asian spicy

Wash the lentils. Sauté the onions and garlic in a pot with a little hot vegetable oil. Then add the carrots and sauté them as well. Add the chili peppers. Mix the paprika paste (available from Turkish grocers—I use homemade, which is usually quite spicy) with a little water and vegetable stock in a cup, then add it to the pot with the carrots, onions, and garlic. Bring to a boil briefly. Add the drained lentils, coconut milk, and 2 cups of water to the pot. Add the spices, stir everything together, and cook with the lid closed until the lentils and carrots have swollen and are soft (approx. 20-30 minutes cooking time). Then purée the soup with an immersion blender and serve hot. Tips: There are no limits to your imagination when it comes to refining the soup to your taste (e.g., refine it with sour cream or cream). It’s also delicious to sprinkle some dried mint over the soup on the plate. The soup definitely heats things up nicely. The spiciness depends on the spice powder and paste you use. Spice dosages can also vary. If the water quantity isn’t quite right, simply add a little more or use a little less than the recommended amount.