Red curry soup with coconut milk and black lentils

Ingredients for 4 servings:

• 1 bunch of spring onions
• 1 tsp ginger, freshly grated
• ½ tsp curry powder, red
• 3 tomatoes
• 100 g beluga lentils (alternatively red lentils)
• 400 ml vegetable stock
• 400 ml coconut milk
• 2 sprigs coriander leaves
• 2 kaffir lime leaves or lemongrass
• oil

Instructions

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

Clean and wash the spring onions and cut into small rings. Peel the ginger and grate it finely. Clean the tomatoes, remove the stems, scoop out the cores and dice the flesh. Wash the lentils. Gently pat the lemongrass. Pluck the coriander and chop it finely. Sauté the spring onions in a little oil. Add the curry and sauté briefly, then add the vegetable stock. Add the coconut milk, lentils, ginger and kaffir leaves or lemongrass and bring to a boil. Simmer the soup for about 15-20 minutes until the lentils are soft. Only then add the chopped coriander and diced tomatoes. Heat briefly in the soup, then serve immediately.