Curry coconut soup with red lentils

Ingredients for 8 servings:

• 500 g lentils, red
• 2 cans of pizza tomatoes
• 2 onions
• 2 carrots
• 1 red bell pepper(s)
• 2 cans of coconut milk
• ½ liter of water
• ½ liter of milk
• Salt
• Pepper from the mill
• 1 tbsp paprika powder, sweet
• ½ tbsp paprika powder, hot
• 1 tbsp curry powder
• Soy sauce
• 2 cloves garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

simple, delicious

Dice the onions, grate or finely dice the carrots, and slice the bell peppers. Heat the oil in a large pot, sauté the onions, carrots, and bell peppers, then add the water, milk, and coconut milk and bring to a boil. Add the red lentils and bring to a boil with salt, pepper, paprika, and curry powder. Simmer the soup on low heat for about 1 hour, stirring occasionally. Then add the crushed garlic and pizza tomatoes and cook for about 10 minutes, then season to taste with the soy sauce. If the consistency is too thick, simply add a little more milk. If you like, fresh chopped coriander on top also goes well with the soup. You can also add fresh lemongrass (flattened several times with the back of a knife) to the soup, but please remove it before eating.