Spicy lentil soup with orange and coconut fragrance

Ingredients for 4 servings:

• 1 chili pepper(s), red
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• 200 g lentils, red
• 1 tsp curry powder
• 700 ml vegetable stock
• 1 orange(s)
• 400 ml coconut milk
• 50 g coconut chips
• salt and pepper

Instructions

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

a warming aromatic winter soup

Halve the chili pepper lengthwise, remove the seeds, and finely chop each half. Peel and finely dice the onion and garlic clove. Sauté all three ingredients in hot olive oil. Add the lentils and curry powder, sauté briefly, and then pour in the vegetable stock. Bring the soup to a boil and simmer gently with the lid on for about 20 minutes. Meanwhile, grate half the orange zest, then cut it open and squeeze out the juice. Add all but 1 tablespoon of the zest to the soup along with the juice and the coconut milk. Then puree everything until the soup is slightly foamy and season to taste with salt and pepper. Lightly toast the coconut chips in a dry pan. Sprinkle the soup with the coconut chips and the remaining orange zest to serve.