Ingredients for 4 people):
1 clove of garlic
1 piece (25 g) of fresh ginger root
150 grams of red lentils
1/2 bunch of coriander
1 tablespoon of coconut oil
1 tablespoon of curry powder
1 pinch of cayenne pepper
1 can of chopped tomatoes (240 g drained weight)
Salt, pepper from the grinder
400 ml of coconut milk (from a can)
Peel the onion and garlic, thinly peel the ginger. Finely chop everything. Rinse the lentils in a colander with cold water and drain. Wash the coriander, shake it, tear off the leaves and finely chop 3 to 4 stalks.
Heat the coconut oil in a pot. Saute onion, garlic, ginger and coriander stalks in it. Mix in the lentils and spices and saute briefly. Then add the tomatoes and 500 ml of water. Season with salt and pepper to taste.
Let the soup cook for 20 to 25 minutes. Mix coconut milk until smooth, set aside 4 tbsp. Add the rest to the soup, let it heat up, add some seasoning if necessary. Arrange in bowls, garnish with 1 tablespoon of coconut milk and coriander leaves.
about 45 minutes
approx. 406 kcal (= 1699 kJ), 13 g protein, 25 g fat, 28 g carbohydrates, 4 g fiber