Lentil soup with fried banana and ginger gremolata

Ingredients for 4 servings:

• 250 g lentils, red
• ½ m.-sized vegetable onion(s), diced
• 1 large garlic clove(s), diced
• 2 large bananas, ripe
• 1 tbsp sugar or stevia
• 1 tsp salt
• ½ tsp chili powder
• 1 tsp cumin
• 1 liter vegetable broth
• 1 lime(s)
• 40 g fresh ginger
• 1 small red chili pepper(s)
• ½ bunch coriander leaves
• ¼ bunch parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Rinse the lentils in a sieve and drain. Sauté the onion and garlic. Add the sugar, salt, chili powder, and lentils one at a time and fry briefly, then deglaze with the vegetable stock. Cover and simmer for about 20 minutes. In the meantime, prepare the gremolata. Peel and finely chop the ginger. Deseed and finely chop the chili pepper. Chop the coriander and parsley. Mix everything together and set aside. Rinse the lime with hot water and thinly peel half of the zest. Squeeze out the juice. Now fry the 2 bananas. Test whether the lentils are cooked. If so, purée the soup. Season the soup with lime juice and zest, salt, pepper, and chili, if desired. Ladle into deep bowls and add 1/2 banana (halved) to each of the soup. Sprinkle with gremolata.