Coconut soup with red lentils and mango

Ingredients for 2 servings:

• 50 g onion(s), peeled
• 2 medium-sized garlic cloves
• 10 g ginger
• 2 tbsp rapeseed oil
• 100 g lentils, red
• 0.33 tsp garam masala
• 0.33 tsp turmeric powder
• 250 ml vegetable broth, strong
• 250 ml coconut milk
• 2 cl lemon juice
• 150 g mango pulp
• Salt and pepper, freshly ground
• n. B. cream substitute, vegan
• Chive rolls
• chili powder
• some rice, cooked

Instructions

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

simple and vegan

Dice the mango flesh into small cubes. Finely chop the garlic and ginger. Heat the oil and fry the onions until golden brown. Add the garlic and ginger and fry briefly. Sprinkle with garam masala and turmeric, fry briefly, and then deglaze with the broth and coconut milk. Add the red lentils and let the soup simmer gently for about 15 minutes. Mix in the mango cubes and heat through. Stir in the lemon juice. Season with salt and pepper. Stir in a little cream, if desired. Sprinkle the soup with chives and chili spice and serve with some cooked rice.