Summary

Ingredients

• 2 shallot (s)
• 2 cloves garlic
• 1 teaspoon oil
• 150 g lentils, red
• 500 ml vegetable stock
• 0.25 teaspoon ¼ coriander, ground
• Pepper White
• 100 ml coconut milk, unsweetened, from a can
• Sea salt (normal salt also possible)
• 2 tablespoon lemon juice
• Cayenne pepper
• Parsley, some leaves

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Instructions

1. Peel and chop the shallot and garlic and sauté in hot oil until translucent. Stir in the lentils and sauté briefly. Add the vegetable stock, the coriander and a little pepper. Bring everything to the boil, cover and simmer over low heat for 15-20 minutes until the lentils are soft.
2. Take out 2 tablespoons of lentils for decoration and set aside. Finely puree the soup in the mixer or with the hand blender. Stir in the coconut milk, bring the soup to the boil again. Season to taste with salt, pepper, lemon juice and cayenne pepper. Distribute the lentil cream in preheated plates, sprinkle with parsley leaves and the remaining lentils.