John Myers
Contents
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Ingredients
- 3 tsp Cumin seeds
- 2 tsp Coriander seeds
- 3 tbsp Sesame oil
- 1 tsp Ground turmeric spice
- 2 Carrots diced very small
- 3 Garlic cloves chopped
- 2 tbsp Finely chopped ginger
- 2 Red onions
- 1 Finely diced red chilli
- 300 ml Coconut milk
- 1,5 L Vegetable stock
- 150 g Red lentils
- 6 tbsp Lime juice
- 2 tbsp Thai fish sauce
Instructions
- Toast the cumin and coriander in a pan. Let cool down. and grate finely in a mortar.
- Heat the sesame oil in a pan and sauté the turmeric briefly. Add the carrots, onions, garlic, ginger and the chilli. and stir-fry for 5 minutes.
- Add cumin and coriander, deglaze with coconut milk and stir in the vegetable stock. Bring to the boil and add the lentils and cook over a medium heat for 20 minutes until the lentils are soft.
- Finally, season the soup with lime juice and the Thai fish sauce, possibly salt and pepper. Don't forget to sprinkle a large pinch of cardamom over each plate.
Nutrition
Serving: 100gCalories: 59kcalCarbohydrates: 1.8gProtein: 1.6gFat: 5g
