Red lentil soup with fried prawns and curry cream

Ingredients for 4 servings:

• 80 g lentils, red
• 300 ml vegetable stock
• 80 ml coconut milk
• 1 shallot(s), diced
• 1 garlic clove(s), diced
• 1 tsp sesame oil
• 100 ml orange juice
• 1 tsp garlic oil
• 1 tsp lime juice, freshly squeezed
• 4 tsp cream, whipped
• 4 shrimp(s), ready to cook
• 1 chili pepper(s), pitted, chopped
• 1 pinch(s) curry powder, mild
• 20 g ginger, freshly chopped
• Salt and pepper, black
• 1 tsp tomato paste
• Parsley, flat, for garnishing
• Sugar

Instructions

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

Marinate the shrimp with garlic oil and lime juice. Sauté the garlic and shallot cubes in hot sesame oil. Add the lentils and sauté briefly. Add the tomato paste and fresh ginger and stir well. Pour in the orange juice and reduce over low heat for about 5 minutes. Pour in the stock and simmer with the lid on for about 10-15 minutes. Remove 2 tablespoons of lentils from the soup and set aside briefly. Add the coconut milk and chili pepper and puree with a hand blender. Bring the soup back to a boil briefly, then add the reserved lentils and season everything with salt, sugar, and pepper. Fry the marinated shrimp. Mix the heavy cream with a pinch of curry powder. Ladle the soup into warm bowls, spoon a little curry cream into the center of each plate, and top each with 1 fried shrimp with chopped parsley. Serve immediately.