Caribbean lentil soup with Chinese cabbage

Ingredients for 4 servings:

• 150 g lentils, red
• 1 liter vegetable broth
• 400 g Chinese cabbage
• 1 tbsp curry powder
• 1 banana(s), depending on ripeness, size and taste also 2
• some cayenne pepper
• 1 pinch(s) cinnamon powder
• possibly sea salt or salt
• 1 tsp honey
• 2 tbsp lemon juice
• 150 g sour cream
• 2 tbsp cashew nuts, if desired
• some oil (peanut or sunflower oil)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

vegetarian and incredibly good!

Halve the Chinese cabbage, remove the stalk, and cut the leaves into strips. Sauté them in a little hot peanut or sunflower oil in a soup pot and sprinkle with the curry powder. Add the vegetable stock, finely diced banana, and lentils. Simmer for at least 5-10 minutes. Depending on how firm or thick you want the soup, season to taste with cayenne pepper, cinnamon, salt, honey, and lemon juice. Finally, gently stir in the sour cream. Sprinkle with cashews, if desired, and serve.