Summary

Ingredients

• 250 g lentils, red or yellow
• oil
• 1 leek
• 2 tablespoon curry powder, Indian
• Spice mixture (Garam Masala)
• Coriander powder
• cumin
• Chili powder
• 1 piece (s) ginger root, grated
• 1 can coconut milk
• salt and pepper
• Vegetable broth
• 2 carrots, diced
• 2 large potatoes, diced
• 2 red peppers, diced
• 1 bunch coriander greens, alternatively flat leaf parsley

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Instructions

1. Heat the oil in a saucepan, sauté the leek, ginger and curry for a few minutes. Add lentils and sauté briefly. Pour water over and bring to the boil, and season with instant vegetable stock or salt. Let simmer for about 15 minutes. Add the carrots and potatoes and cook until the vegetables and lentils are cooked through. Add the coconut milk and puree the soup with the hand blender. Add the diced paprika to the soup and simmer for another 5 minutes, the paprika should still have a bite. Season with salt, pepper and, if you like it spicy, with chilli and possibly more curry. Sprinkle with the coarsely chopped coriander or parsley.
2. Tip:
3. For serving, the soup can be garnished with foamed coconut milk.