Red Lentil Soup with Coconut Milk

Ingredients

• 1 onion
• 20 g ginger (1 piece)
• 1 Carrot
• 1 yellow bell pepper
• 2 tbsp sesame oil
• 1 tbsp curry powder (Indian)
• 400 ml coconut milk (1 can)
• 600 ml Vegetable Broth
• 250 g yellow lentils
• 2 slices whole‑grain toast
• 2 tbsp butter
• 1 Lime
• Salt
• Cayenne pepper
• a handful coriander leaves

Instructions

1. 1.

   Peel and finely chop the onion and ginger. Peel and dice the carrot. Wash, deseed, and dice the bell pepper. Sauté the onion and ginger in hot oil until translucent. Add the carrot and pepper and sprinkle with curry powder. Stir briefly, then pour in coconut milk and broth. Bring to a boil. Rinse the lentils, add them to the soup, and simmer on low heat for 15–20 minutes.

2. 2.

   Remove the toast slices from their skins and dice them small. Heat butter in a pan and fry the toast cubes until golden brown. Remove and spread on paper towels.

3. 3.

   Puree the red lentil soup with coconut milk finely and let it reduce slightly if desired, or add more broth. Squeeze lime juice into the soup and season with salt and cayenne pepper. Wash the coriander leaves, shake dry, pluck the leaves, and sprinkle them along with the croutons over the soup before serving.