Red lentil soup with coconut milk

Ingredients for 4 servings:

• 300 g lentils, red
• ½ cauliflower
• 2 carrots
• 2 peppers, red and green
• 1 piece(s) ginger root, thumb-sized
• 1 chili pepper(s), fresh
• 1 lemon(s)
• 1 liter carrot juice
• 1 can coconut milk
• Salt
• Coriander leaves
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, dice the vegetables or cut the cauliflower into florets, and finely chop the chili and ginger. Sauté the chili and ginger in a little oil over medium heat, then add the diced vegetables. Continue to sauté while stirring, then add the lentils. Sauté for a moment longer, increase the heat, and deglaze with carrot juice and coconut milk. Very important: do not add salt yet; wait until the lentils are soft. Bring to a boil, then reduce the heat significantly and put the lid on. When the lentils are tender, the vegetables should be too; season to taste with salt, sugar, and lemon juice. Be careful with the sugar; coconut milk does add a bit of sweetness, and depending on the brand, the carrot juice can be sweeter or less so. The balance between spicy and sweet has to be just right. The lemon juice completes the dish. Finally, chop lots of fresh coriander and sprinkle it over the stew.