Crab and lentil soup

Ingredients for 3 servings:

• 100 g lentils, red
• 200 g North Sea crabs
• 1 m.-sized onion(s)
• 1 can of tomato paste, approx. 70 g
• 1 pack of cream cheese (brunch peppers)
• 1 can coconut milk, approx. 400 ml
• ¼ ml vegetable stock
• 1 tsp turmeric
• 1 tsp chili powder, according to taste
• some coconut flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple and delicious

Peel and finely dice the onion, then sauté in a pot with a little cooking fat until translucent. In the meantime, rinse the lentils under running water in a sieve to remove any bitterness. Then add the lentils to the onions and roast briefly. Add the tomato paste and roast briefly. Add the brunch and deglaze with the coconut milk and vegetable stock. Stir everything thoroughly with a whisk to prevent any lumps from the brunch from forming. Then simmer gently for about 10-15 minutes over low heat, stirring frequently. Season the soup with turmeric and chili powder. Finally, add the prawns and simmer gently for another 10 minutes. Sprinkle some coconut flakes over the soup when serving. Baguette goes very well with it.