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This soup warms you up on cold winter days with lentils, coconut milk, carrots, and peppers.
4 servings
Ingredients
- 150 g lentil, red
- 200 ml coconut milk
- 500 ml vegetable broth
- 2 pointed peppers
- 2 carrot
- 1 onion, red
- 2 cloves of garlic
- 1 small piece of ginger
- 1 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp paprika powder, sweet
- 1 pinch of cayenne pepper
- 1 tsp honey
- Coriander, fresh
- some sesame
- 1 lime
- coconut oil
Preparation
- Cut the peppers and carrots into pieces or slices and put them in the vegetable broth. Then finely chop the red onion and garlic, peel and finely grate the ginger.
- Sauté everything together slowly in coconut oil, then add the red lentils and sauté for 1 minute. Then add the curry powder, and paprika powder, and roast everything together for 2 minutes.
- Then deglaze with vegetable broth and coconut milk, simmer for about 12 minutes and then puree.
- If the soup is too thick, add a little water or vegetable stock. Season with salt and pepper and serve with coriander, sesame, and lime.