Coconut lentil soup with kale

Ingredients for 4 servings:

• 1 jar kale
• 150 g lentils, red
• 1 small piece(s) of ginger
• 2 shallots
• 200 ml coconut milk
• 1 garlic clove(s)
• 300 ml vegetable stock
• e.g. turmeric
• Salt
• Cinnamon
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Dice the onion, grate the ginger, and mince the garlic clove. Heat olive oil in a fireproof pot, such as a roasting pan. Sauté the onions, ginger, and garlic and add the lentils. Deglaze with the stock, add the kale and coconut milk. Simmer in the oven at 140°C for about 40 minutes, then season with turmeric, salt, and cinnamon. Tip: Alternatively, you can use 400g of fresh kale, which you can finely slice beforehand. Blanch it in boiling salted water for 5 minutes.