Red lentil vegetable soup with shrimp

Ingredients for 4 servings:

• 300 g carrot(s)
• 100 g celeriac
• 1 bell pepper(s), red
• 2 large tomatoes
• 1 leek(s)
• 1 m.-sized onion(s)
• 3 garlic cloves
• ½ chili pepper(s), medium hot
• 1 small can of tomatoes, chopped, approx. 400 g
• 1 can of coconut milk, approx. 400 ml
• 300 g lentils, red
• 1 liter of water
• 1 tbsp vegetable broth
• e.g. salt and pepper
• 1 tsp, heaped turmeric
• 1 tsp cumin
• 1 tsp, heaped sugar
• e.g. chili flakes
• 2 tbsp oil, neutral
• 20 shrimp(s)

Instructions

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

Cut the carrots, celery, bell peppers, and tomatoes into small cubes. Halve the leek and slice into rings. Finely dice the onion. Finely chop the chili pepper and garlic. Heat a little oil in a pan. First, fry the onion, then add the chili, garlic, and leek and fry briefly. Add the carrots, celery, and bell peppers and stir for a few minutes. Add the canned tomatoes, coconut milk, and tomato pieces. Add the spices and lentils, bring to a boil briefly, then add water and stock. Simmer at low heat for about 30 minutes. Cut the shrimp into smaller pieces and fry briefly in oil in a pan. Ladle the soup into bowls and add the shrimp.