Oriental lentil soup

Ingredients for 2 servings:

• 100 g lentils, red
• 2 m.-large carrot(s)
• ½ red bell pepper(s)
• 1 small onion(s)
• 1 clove(s) garlic
• 1 piece(s) ginger root, 1 cm wide or larger, according to taste
• 2 tbsp oil
• 1 liter vegetable broth
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tsp thick juice (agave)
• 1 tsp, heaped tomato paste
• 1 tsp. curry paste, red, or sambal oelek, more to taste
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp turmeric
• ½ bunch coriander leaves
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan, mild to spicy depending on your taste

Peel and finely dice the onion and garlic. Thinly slice the carrots and bell peppers. Peel and finely chop the ginger. Heat the oil in a saucepan. Add the cumin, coriander, and turmeric and roast until fragrant. Sauté the onions and garlic. Then add the carrots and ginger and fry gently. Add the bell pepper and pour in the broth. Add the tomato paste and lentils and simmer for about 10 minutes, until the lentils are tender. Finally, season with agave syrup, lemon, curry paste, soy sauce, salt, and pepper. Serve with fresh, coarsely chopped coriander (stems removed).