Red lentil coconut milk soup with almond flakes

Ingredients for 4 servings:

• 175 g lentils, red
• 1 m.-large onion(s), red
• 1 large garlic clove(s)
• 4 tomatoes, dried
• 20 g almond flakes
• 1 can coconut milk, 400 ml
• 700 ml vegetable stock
• 4 tbsp oil
• 1 tbsp, leveled butter
• 1 tsp, heaped paprika powder
• 1 piece(s) ginger, freshly grated
• chili powder
• salt and pepper
• lemon juice
• Coriander, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

simple and vegetarian

Wash and drain the lentils, grate the ginger. Chop the onion, sun-dried tomatoes, and garlic. Sauté the onion and garlic with the oil over medium heat until translucent. Add the tomatoes and lentils and sauté briefly. Add the vegetable stock, coconut milk, sambal oelek, paprika, and chili powder, and simmer for 30 minutes. While the soup is simmering, melt the butter in a small pan, add the almond slivers, and toast over low heat until light brown. After the cooking time is up, when the red lentils are soft, puree the soup with a hand blender until creamy. Season with salt, pepper, and lemon juice, and add the almond slivers. Garnish with coriander leaves, yogurt, mint, or chili flakes melted in butter.