Vegetable and Lentil Soup with Peas

Ingredients

• 5 g Ginger
• 1 Shallot
• 1 Sweet Potato
• 100 g Celery Root
• 2 tbsp olive oil
• 80 g Red Lentils
• 1 tsp Harissa Paste
• 1 tbsp Tomato Paste
• 0.5 tsp Curry Powder
• 600 ml Vegetable Broth
• Salt
• Pepper
• 4 tbsp Coconut Milk
• 2 Spring Onions
• 150 g Frozen Peas
• 2 tsp Sunflower Seeds

Instructions

1. 1.

   Peel and chop the ginger and shallot. Peel, scrub, and dice the sweet potato and celery root.

2. 2.

   Heat 1 tbsp of oil in a pot. Sauté the ginger, shallot, sweet potato, and celery over medium heat for 5 minutes. Add lentils, harissa, tomato paste, and curry powder and sauté for another 4 minutes.

3. 3.

   Pour in the vegetable broth, season with salt and pepper, and let the soup simmer for about 15 minutes. Then stir in 2 tbsp of coconut milk.

4. 4.

   Meanwhile, peel, wash, and finely chop the spring onions. Heat the remaining oil in a pan. Sauté the onions, peas, and sunflower seeds for 5 minutes. Fill two bowls with soup, drizzle with the remaining coconut milk, and top with peas.