Red lentil soup with ginger à la Gabi

Ingredients for 4 servings:

• 1 tbsp coconut oil, liquid
• 1 medium-sized onion(s), finely diced
• 1 clove(s) garlic, finely diced
• 25 g ginger (weight after peeling), finely diced
• ½ bunch coriander, leaves picked, 3-4 stalks finely chopped
• 150 g lentils, red
• 1 tbsp Madras curry powder
• 1 pinch of cayenne pepper
• 500 ml water, hot
• 1 can tomatoes, chopped (240 g drained weight)
• 400 ml coconut milk (can), stirred until smooth and 4 tbsp set aside for decoration
• Salt and pepper, black from the mill

Instructions

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

Heat coconut oil in a saucepan, sauté onion, garlic, ginger, and coriander stalks, stir in lentils, curry, and cayenne pepper, and sauté briefly. Add water and tomatoes, season with salt and pepper, and simmer covered over low heat for about 20-25 minutes. Then add coconut milk, bring to a boil, and season with salt and pepper, if desired. Ladle the soup into 4 deep bowls and serve garnished with 1 tablespoon of coconut milk and coriander leaves each.