Lentil, pepper and carrot soup

Ingredients for 4 servings:

• 2 bell peppers, yellow
• 2 small carrots
• 1 onion(s), white
• 1 piece(s) ginger, approx. 5 cm
• 200 g lentils, red
• 1 lemon(s)
• 4 sprigs of coriander
• 1 can coconut milk
• 650 ml vegetable stock
• 1 tbsp olive oil
• 2 tbsp curry powder
• ½ tsp turmeric
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Wash the bell peppers, peel if desired, remove the seeds, and finely dice them. Trim, peel, and finely dice the carrots. Peel, trim, and finely dice the onion. Peel the ginger and finely grate it. Halve the lemon, squeeze one half, and reserve the juice. Wash the coriander, spin it dry, and roughly chop it. Heat the olive oil in a saucepan, add the curry powder and turmeric, and then sauté the onion and ginger for about 2 minutes. Add the lentils, carrots, and bell peppers to the pan and sauté them for another 2 minutes. Now add the coconut milk and vegetable stock, bring everything to a boil briefly, and then simmer for about 30 minutes, until the lentils and vegetables begin to break down. Purée the soup finely with a hand blender, season with salt, pepper, and lemon juice. Serve in deep bowls and sprinkle with the chopped coriander.