Lentil and coconut soup with crab balls

Ingredients for 2 servings:

• 250 g lentils, red
• 500 ml vegetable stock
• 1 can coconut milk (400 ml), unsweetened
• 1 bunch of spring onions, in rings
• 2 clove(s) garlic, chopped
• 4 tbsp oil (soybean oil)
• 1 tsp curry paste, yellow
• 200 g crab meat from the refrigerated section
• 2 eggs
• 2 tsp curry powder (e.g. Hot Madras Curry)
• 2 slices of toast (wholemeal toast)
• 1 tsp salt (chili salt)
• possibly breadcrumbs
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Everyone can determine the degree of spiciness themselves

Chop the crab meat and knead it with eggs, finely diced toast, curry powder, salt, and pepper. If the dough is still too wet, knead in some breadcrumbs. Form 8 balls and roll in breadcrumbs if desired. Chill. Sauté the garlic in a tablespoon of oil, add the curry paste, and sauté lightly. Now add the lentils and top up with the stock. Cook for 5 minutes. Then add the spring onions and coconut milk. Cook for another 5 minutes. Meanwhile, heat 3 tablespoons of oil in a non-stick pan and fry the crab balls until crispy on all sides. Ladle the lentil and coconut soup into deep bowls, place 2 crab balls on each, and serve. Serve with warmed naan bread with garlic and coriander.