Lentil curry soup

Ingredients for 4 servings:

• 1 liter of homemade vegetable broth
• 1 can coconut milk
• 150 g lentils, red
• 1 small onion(s)
• 1 clove(s) garlic
• 2 tbsp curry paste
• 1 pinch(s) garam masala
• 1 lime(s), the juice
• 1 piece(s) ginger, small
• 1 tsp Piri-Piri, amount to taste
• 1 soy sauce, light
• 1 fish sauce
• 200 g shrimp(s), without shell
• some cream, whipped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

slightly spicier, with red lentils

Finely chop the onion and garlic. Sauté both in the pan. Deglaze with the vegetable stock and coconut milk. Add the red lentils, curry paste, garam masala, lime juice and piece of ginger. Simmer with the lid closed for 45 minutes. The lentils will then disintegrate on their own. Remove the ginger or leave it in, if you like. Puree the soup and pass it through a fine sieve. Season to taste with the soy sauce, fish sauce and a little salt. Add the desired amount of piri-piri depending on how spicy you like it. Simmer with the lid closed for another 30 minutes. Finally, add the prawns and let them stand for about 1 minute. Serve with a dollop of whipped cream.