Coconut lentil soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 piece(s) ginger, fresh, thumb-sized
• 2 garlic cloves
• 2 bell peppers, red
• 200 g lentils, red
• 200 ml coconut milk
• 100 ml cream
• 400 ml vegetable stock
• salt and pepper
• curry powder
• 1 tbsp lemon juice
• 2 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the onion and dice. Peel the garlic clove and press it through a garlic press. Peel the ginger and grate it finely. Wash, deseed, and finely dice the bell peppers. Heat the oil in a pan. Sauté the onions, garlic, and ginger. Add the bell peppers and fry briefly. Add the lentils and fry briefly. Deglaze with vegetable stock. Add the coconut milk and cream. Simmer for about 15 minutes, stirring occasionally to prevent burning. Puree the soft lentils and bell peppers. Add a little more stock if needed. Stir in the lemon juice. Season with salt, pepper, and curry powder. Tip: You can also fry some ground beef until crispy and use it as a garnish. A little natural yogurt drizzled over the top adds a wonderful freshness.