Spicy coconut vegetable soup with red lentils

Ingredients for 2 servings:

• 2 carrots
• ½ leek(s)
• 1 celery
• 4 m.-sized potatoes
• 1 onion(s)
• 1 piece(s) ginger, thumb-sized
• 1 chili pepper(s)
• 1 cup lentils, red, approx. 125 – 150 g
• 1 can coconut milk, approx. 400 ml
• 1 tsp turmeric powder
• ½ tsp coriander powder
• 1 tsp cumin powder
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan

Peel the ginger and finely dice it along with the chili pepper and onion. Peel and dice the carrots, celery and potatoes. Cut the leek into strips. Then briefly sauté the ginger, chili and onion in oil in a pan and add the remaining chopped vegetables and the lentils. Sauté everything briefly again and add water, then simmer for about 20 minutes. Stir occasionally and add a little more water if necessary, just enough to cover the vegetables and soak the lentils. When the vegetables are soft, stir in the coconut milk and add the turmeric, coriander and cumin. Finally, season the soup with salt and pepper and serve.