Lentil soup with tomatoes and coconut milk

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 2 tbsp cooking oil
• 400 ml Pizza tomatoes (can)
• 400 ml coconut milk (can)
• 400 ml vegetable stock
• 175 g lentils, red
• 1 tsp, leveled salt
• 1 tsp, leveled turmeric powder
• 1 pinch(s) chili powder or cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, gluten-free

Dice the onion and garlic and sauté them in a saucepan with the oil over medium heat. Add the pizza tomatoes, coconut milk, vegetable stock, and washed lentils, and bring to a boil over high heat while stirring. Reduce heat and simmer on low for 20 minutes, stirring occasionally. Season with salt, turmeric, and chili powder. This serves one bowl of soup per person. It freezes well, so you can cook a larger batch at once.