Summary

Ingredients

• 250 g lentils, red
• 3 banana (s)
• 1 onion (s)
• 4 spring onion (s)
• 2 cloves garlic)
• 30 g iner
• 200 ml coconut milk
• 8 tablespoon vegetable oil
• 2 teaspoons curry powder
• 800 ml vegetable stock
• some lemon juice
• 1 chilli pepper (s), fresh or dried
• 0.5 teaspoon ½ paprika powder
• salt

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Instructions

1. Cut the onion, garlic and ginger into fine cubes and sauté in 3 tablespoons of oil. Add the curry powder and the washed lentils. Pour in the vegetable stock and coconut milk, bring to the boil and simmer for about 15 minutes.
2. In the meantime, wash the spring onions and cut the light-colored parts into large rings. Divide the dark green pieces into finer rings and set aside. Cut a fresh chilli pepper into fine rings, if you are using a dried chilli pepper, cut it into very fine pieces.
3. Season the lentil soup with salt. Puree the bananas with a little lemon juice and stir into the soup.
4. Sweat the light spring onions with the chopped chilli pepper in 5 tablespoons of oil. Roast the paprika briefly. The oil must not get too hot, otherwise the paprika will become bitter.
5. Pour the soup into plates, sprinkle the spring onions and chilli with paprika oil on top, sprinkle with the dark green spring onions and serve.