Summary

Ingredients

• 150 g lentils, red
• 1 liter vegetable broth
• 400 g Chinese cabbae
• 1 tablespoon curry powder
• 1 banana (s), depending on the degree ripeness, size and taste also 2
• some cayenne pepper
• 1 pinch (s) cinnamon powder
• possibly sea salt or salt
• 1 teaspoon honey
• 2 tablespoon lemon juice
• 150 g sour cream
• 2 tablespoon cashew nuts, possibly
• some oil (peanut or sunflower oil)

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Instructions

1. Halve the Chinese cabbage, cut out the stalk and cut the leaves into strips. Sweat them in a little hot peanut or sunflower oil in a soup pot and sprinkle with the curry powder.
2. Add the vegetable stock, finely diced banana and lentils. Let the whole simmer for at least 5 - 10 minutes. Depending on how firm to the bite or how homogeneous you want the soup to be.
3. Season to taste with cayenne pepper, cinnamon, salt, honey and lemon juice. Finally, carefully stir in the sour cream. If desired, sprinkle with cashew nuts and serve.