Red lentil coconut soup

Ingredients for 4 servings:

• 2 garlic cloves
• 2 onions
• 2 tbsp oil
• 175 g lentils, red
• 1 class can/n tomatoes (425 ml)
• 1 small can of coconut milk (425 ml)
• 600 ml vegetable broth, instant
• 2 tsp chili powder
• 1 tsp turmeric
• e.g. salt and pepper
• n. B. Coriander powder

Instructions

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

Peel the garlic and onions and finely dice them. Heat the oil in a saucepan. Sauté the garlic and onions. Add the lentils and cook briefly, stirring occasionally. Deglaze with the canned tomatoes, coconut milk, and broth. Bring to a boil and simmer for 20 minutes, crushing the tomatoes with a wooden spoon. Season the soup with chili powder, turmeric, salt, pepper, and coriander.