Banana lentil soup

Ingredients for 2 servings:

• 250 g lentils, red
• 3 bananas
• 1 onion(s)
• 4 spring onions
• 2 garlic cloves
• 30 g ginger
• 200 ml coconut milk
• 8 tbsp vegetable oil
• 2 tsp curry powder
• 800 ml vegetable stock
• some lemon juice
• 1 chili pepper(s), fresh or dried
• ½ tsp paprika powder
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Finely dice the onion, garlic, and ginger and sauté in 3 tablespoons of oil. Add the curry powder and the washed lentils. Pour in the vegetable stock and coconut milk, bring to a boil, and simmer for about 15 minutes. Meanwhile, wash the spring onions and roughly slice the white parts. Slice the dark green parts into finer rings and set aside. Slice a fresh chili into fine rings; if using a dried chili, chop it very finely. Season the lentil soup with salt. Puree the bananas with a little lemon juice and stir into the soup. Sauté the white spring onions with the sliced ​​chili in 5 tablespoons of oil. Briefly fry the paprika. The oil must not get too hot, as otherwise the paprika will become bitter. Ladle the soup into bowls, top with the spring onions and chili along with the paprika oil, sprinkle with the dark green spring onions, and serve.