Summary

Ingredients

• 225 g lentils, red
• 1 kg carrot (s)
• 1 onion (s)
• 1 tablespoon vegetable oil, for frying
• 1 tablespoon turmeric
• salt and pepper
• ml 1,200 vegetable stock
• 1 pinch (s) cinnamon
• 1 piece (s) ginger, about the size a walnut
• 300 ml coconut milk
• Crème légère
• Herbs

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Instructions

1. Wash the lentils, cook them al dente and then drain them.
2. Clean and scrape the carrots and cut into small cubes. Chop the onion into small pieces.
3. Heat the oil and briefly sauté the onion and carrots. Add turmeric, curry, salt and pepper and deglaze with stock. When the carrots are soft, add half the amount of lentils and puree everything. Take the grated ginger in your hand and squeeze it over the soup.
4. Add the remaining lentils whole to the soup, add coconut milk and cinnamon and season to taste.
5. Before serving, put 1 tablespoon of crème légère on the plate and sprinkle with herbs.