Finely chop the onion and garlic clove and fry in a saucepan in the heated oil / ghee. Add the lentils with the curry powder and ginger and roast briefly.

Deglaze with coconut milk and vegetable stock, bring to the boil and then simmer over low to medium heat for about 15 minutes.

Stir in the apple sauce with the lemon juice and season to taste. Add salt and pepper to taste. You could also puree the soup, but I like it chunky. For serving you can sprinkle any herbs on top, e.g. Coriander, Maggi cabbage, parsley or similar. A dollop of natural yoghurt also tastes good with it.