Ingredients for 4 people):
1 piece (25 g) fresh ginger root
150 grams of red lentils
1/2 bunch of coriander vegetables
1 tablespoon coconut oil
1 tablespoon curry powder
1 pinch cayenne pepper
1 tin chopped tomatoes (240 g drained weight)
Salt, pepper from the mill
400 ml coconut milk (from a can)
Peel the onion and garlic, peel the ginger thinly. Cut everything finely. Rinse the lentils in a sieve with cold water and drain. Wash the coriander, dry, peel the leaves and finely chop 3 to 4 stems.
Heat coconut oil in a saucepan. Saute onion, garlic, ginger and coriander stalks in it. Add the lentils and spices and sauté briefly. Then add the tomatoes and 500 ml of water. Season with salt and pepper to taste.
Let the soup boil for 20 to 25 minutes. Stir in coconut milk until smooth, set aside 4 tablespoons. Add the rest to the soup, let it heat, season a little if necessary. Arrange in bowls, garnish with 1 tablespoon of coconut milk and the coriander leaves.
about 45 minutes
about 406 kcal (= 1699 kJ), 13 g protein, 25 g fat, 28 g carbohydrates, 4 g fiber