Cauliflower soup with red lentils and coconut milk

Ingredients for 2 servings:

• 250 g cauliflower
• 150 g lentils, red
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp curry paste, red, amount according to taste and spiciness
• ¼ tsp turmeric powder
• some cumin
• some lime juice
• Salt
• some coconut oil
• 400 ml vegetable stock, more if needed
• 100 ml coconut milk
• 1 tbsp onion rings, fried
• 2 stalks of coriander
• possibly chili pepper(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean the cauliflower, divide it into small florets, and wash it. Place the lentils in a sieve and rinse thoroughly under running water. Peel and finely chop the onion and garlic. Heat the oil in a saucepan over medium heat. Sauté the onion until translucent, add the garlic, spices, cauliflower, and lentils, and sauté briefly. Deglaze with the stock and coconut milk. Cover and cook for eight to ten minutes. Set aside a few cauliflower florets for garnish; puree the rest with a hand blender until smooth. Add a little more stock if necessary. Season with salt and lime juice, and serve with a garnish of cauliflower florets, fried onion rings, cilantro, and chili, if desired.