Summary

Ingredients

• 2 bell peppers, red and yellow, finely chopped
• 4 clove (s) garlic, finely chopped
• 1 medium onion (s), cut into small pieces
• 1 cup lentils, red
• 2 cup water
• 375 g chicken broth
• 400 g coconut milk, unsweetened
• 1 bunch spring onion (s)
• soy sauce
• Chili paste
• 1 tablespoon, leveled curry powder
• Clarified butter
• Scampi or some chicken breast

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Instructions

1. Fry the onions and garlic in clarified butter, then add the stock, the water, the coconut milk, the red lentils and the pepper pieces, bring to the boil and simmer for 20 minutes, stirring occasionally.
2. Then puree briefly, stir in curry powder and simmer for another 5 minutes. Now season with soy sauce and chili paste and add the finely chopped onion, let it steep for a moment and then serve.
3. If you want the soup to be fuller, you can add fried scampi or chopped short fried chicken breasts.