Lentil, carrot and coconut soup

Ingredients for 3 servings:

• 1 onion(s), diced
• 1 tbsp olive oil
• 1 tsp Thai curry paste, green
• 5 carrots, diced
• 100 g lentils, red
• 4 tomatoes, dried, without oil
• 250 ml vegetable stock
• 1 apple, peeled, pitted and diced
• 1 can coconut milk, creamy
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Sauté the onions in olive oil until translucent and briefly add the curry paste. Add the carrots and sauté for another 5 minutes. Then add the lentils, pour in the broth, and bring to a boil. Cook the lentils and carrots in it. Just before the lentils and carrots are tender, add the apple and tomatoes and continue cooking. Add the coconut milk and purée the soup. Season with salt and pepper. Delicious with croutons or toasted buckwheat.