Lemony lentil soup with fennel and kale chips

Ingredients for 2 servings:

• 1 m.-large fennel bulb(s)
• 1 can of lentils, 800 g each
• 300 ml coconut milk, 200 – 300 ml
• ½ lemon(s), juice, possibly more
• 1 tsp, leveled salt
• 1 tsp, leveled pepper
• 1 tsp, leveled cumin powder
• some oil for frying
• 2 leaves of kale
• 1 tbsp margarine, e.g. B. Alsan
• 1 tbsp sesame seeds, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegan, vegetarian

Squeeze half a lemon. Cut the fennel into large pieces. Heat a little oil in a pan and sauté the fennel. Add 1 level teaspoon each of ground cumin, salt, and pepper, mix well, and roast briefly. Deglaze the fennel and spices with the lemon juice. Add the can of lentils and their liquid and simmer for about 15 minutes. Then purée the contents of the pan and stir in the 200-300 ml of coconut milk. If the soup is very thin, continue simmering until some of the water has evaporated. Season to taste with the remaining coconut milk, the spices, and more lemon juice, if desired. For the kale chips, heat the margarine in a pan. Pick the kale, add it, and fry briefly until crispy. Remove the kale pieces immediately and set aside in a bowl. Optionally, briefly toast some sesame seeds in the same pan. Serve the soup and garnish with kale chips and sesame seeds, if desired.