Carrot-ginger soup with red lentils and minced meat

Ingredients for 4 servings:

• 3 large carrots
• 2 pieces ginger root, thumb-sized
• 250 g lentils, red
• 3 garlic cloves
• 1 large onion(s)
• 2 chili peppers, fresh, e.g. jalapeno or similar
• 150 g natural yogurt
• 400 ml coconut milk
• 500 ml beef stock or vegetable stock
• 200 ml water
• 150 g Parmesan, grated
• 500 g minced meat, mixed
• 1 tsp, heaped spice mix (garam masala)
• 1 tsp, heaped turmeric
• 1 bunch of coriander leaves
• salt and pepper
• Balsamic vinegar
• olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Dice the onion and fry with the minced meat in a little oil, stirring occasionally. Season with salt and pepper. In another pot, fry the carrots, ginger, and garlic briefly in a little oil. Then add the red lentils and fry them briefly as well. Add the beef stock, water, two whole chilies, turmeric, and garam masala. Simmer with the lid closed for half an hour. Stir frequently to prevent the lentils from sticking to the bottom of the soup. Remove the chilies and puree the lentils thoroughly in a blender or with a hand blender, then return them to the pot. (Tip: Clean the blender with a little warm water and add it to the pot.) Add the minced meat, coconut milk, and natural yogurt. Bring to a boil, stirring occasionally. When the soup is boiling, stir in the Parmesan cheese. Season to taste with balsamic vinegar, salt, and pepper. If desired, thin the consistency with a little water to your liking. Stir in the fresh coriander before serving. Serve with flatbread or naan bread.