Summary

Ingredients

• 400 g kale
• 150 g lentils, red
• 1 small Piece (s) ginger
• 2 onions)
• 200 ml coconut milk
• 1 clove garlic
• 300 ml vegetable stock
• turmeric
• salt
• cinnamon
• Rapeseed oil

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Instructions

1. Wash the kale and cut into fine strips. Chop the onions into cubes, grate the ginger and squeeze the clove of garlic.
2. Blanch the kale in boiling salted water for five minutes. Frozen kale just needs to be thawed.
3. Heat the rapeseed oil in a deep pan or large saucepan. Fry the onions, ginger and garlic and add the lentils. Deglaze with the broth, add the kale and coconut milk. Simmer over medium heat for about half an hour until the soup is no longer too watery. Then season with turmeric, salt and cinnamon.
4. As slow food, the soup can be prepared in a fire-proof pot (e.g. cast iron roaster). After extinguishing, let it simmer in the oven for about 40 minutes at 140 ° C.