Vegan Indian lentil soup

Ingredients for 3 servings:

• 100 g lentils, red
• 1 sweet potato(s)
• 1 bunch of spring onions
• 1 pinch of chili powder
• 1 piece(s) ginger root
• 2 stalks of lemongrass
• ½ tsp curry powder
• 400 ml vegetable stock
• 400 ml coconut milk
• 3 tomatoes
• 2 stalks of coriander
• some sambal oelek
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Slice the spring onions into rings, finely grate the ginger, wash the lentils, lightly pound the lemongrass, and grate the sweet potato. Sauté the onions with chili powder in a little oil. Add the curry powder and sweat briefly. Deglaze with vegetable stock. Add the coconut milk, lentils, sweet potato, ginger, and lemongrass. Bring the soup to a boil and simmer for 15 minutes. Then let it stand for at least 2 hours. Quarter the tomatoes, remove the seeds, and cut into small cubes. Pick the coriander leaves and chop them slightly. Before serving, remove the lemongrass, add the diced tomatoes, and bring to a boil briefly. Season with sambal oelek. Add fresh coriander to the soup at the table. Serve with Indian flatbread or fresh white bread.