Lentil soup with coconut and curry

Ingredients for 4 servings:

• 250 g lentils, red
• 1 m.-sized onion(s)
• 2 m.-sized carrot(s)
• 800 ml coconut milk
• 400 g tomatoes, chopped
• 4 tsp curry powder, yellow
• 200 ml water
• 4 tsp sugar
• e.g. salt and pepper
• some vegetable oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Indian, vegan

Peel and dice the carrots and onion. Add a little oil to a pot and sauté the carrots and diced onion for about 3-5 minutes. Now add the curry powder and sauté briefly, being careful not to burn it. Pour in the coconut milk and chopped tomatoes, then add the lentils and water. Season with sugar, salt, and pepper. Cover the pot and simmer for about 15 minutes, stirring occasionally, until the carrots and lentils are tender. Reduce the heat and puree the soup with a hand blender. If the soup is too thick, add a little more water or coconut milk until the desired consistency is reached. Taste and adjust the seasoning if necessary. You can find the video for this recipe at: https://www.youtube.com/watch?v=5TzM2vS-6Y8