Coconut curry lentil soup

Ingredients for 2 servings:

• 2 bell peppers, red and yellow, finely chopped
• 4 garlic cloves, finely chopped
• 1 medium-sized onion(s), finely chopped
• 1 cup lentils, red
• 2 cups water
• 375 g chicken broth
• 400 g coconut milk, unsweetened
• 1 bunch of spring onions
• Soy sauce
• chili paste
• 1 tbsp, leveled curry powder
• Clarified butter
• e.g. scampi or some chicken breast

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 15 minutes

quick lentil soup

Sauté the onions and garlic in clarified butter, then add the broth, water, coconut milk, red lentils, and bell pepper pieces. Bring to a boil and simmer for 20 minutes, stirring occasionally. Then blend briefly, stir in the curry powder, and simmer for another 5 minutes. Season with soy sauce and chili paste, add the finely chopped onion, let it simmer briefly, and then serve. For a more substantial soup, add fried scampi or finely chopped, pan-fried chicken breast.