Name: Lentil soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 240 g split red lentils; 400 ml coconut milk; 5 carrots (in small cubes); 2 tbsp red curry paste; 2 cm fresh ginger (finely chopped); 1 yellow onion (finely diced); 2 cloves garlic (finely chopped); 750 ml vegetable stock

Ingredients

Servings: 4

240 g

split red lentils
400 ml

coconut milk
5

carrots in small cubes
2 tbsp

red curry paste
2 cm

fresh ginger finely chopped
1

yellow onion finely diced
2 cloves

garlic finely chopped
750 ml

vegetable stock

Instructions

Soak the lentils briefly in cold water while you prepare the other ingredients (you can also skip this step, then you have to cook the soup a little longer).
Heat some oil in a large cooking pan and fry the onion and carrot. Add the garlic and the ginger and let it braise along briefly.
Add the curry paste and deglaze with a little coconut milk. Let it simmer for a few minutes over medium-high heat. Mix well, add a little water if it is too dry.
Rinse and drain the lentils. Now add them together with the remaining coconut milk and vegetable stock. Let it simmer for about half an hour.
Taste the soup and season with salt and pepper. Use an immersion blender to blend the soup until it has a smooth consistency.
Serve with slices of bread, smoked tofu or another side dish of your choice.
To make the bowl of soup more attractive, you can add a splash of coconut milk (or plant-based cream) and also a touch of green, such as parsley or coriander.