Coconut lentil soup with kale

Ingredients for 4 servings:

• 400 g kale
• 150 g lentils, red
• 1 small piece(s) of ginger
• 2 onions
• 200 ml coconut milk
• 1 garlic clove(s)
• 300 ml vegetable stock
• turmeric
• Salt
• Cinnamon
• Rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

also possible as “Slow Food” in a roasting pan

Wash the kale and cut into thin strips. Dice the onions, grate the ginger, and press the garlic clove. Blanch the kale in boiling salted water for five minutes. Frozen kale only needs to be thawed. Heat rapeseed oil in a deep pan or large pot. Sauté the onions, ginger, and garlic and add the lentils. Deglaze with the broth, add the kale and coconut milk. Simmer for about half an hour over medium heat until the soup is no longer too watery. Season to taste with turmeric, salt, and cinnamon. For a “slow food” approach, the soup can be prepared in an ovenproof pot (e.g., a cast-iron roasting pan). After deglazing, simmer in the oven at 140°C for about 40 minutes.