Summary

Ingredients

• 1 cup lentils, red
• 1 cube vegetable stock
• 1 chilli pepper (s), red, finely chopped
• 1 onion (s), diced
• 2 tablespoon curry
• 2 teaspoons turmeric
• 1 red pepper (s), peeled and diced
• 1 can coconut milk
• 2 tomato (s), diced
• Tomato paste
• Paprika powder, noble sweet
• salt and pepper
• herbs Provence
• oil
• Creme fraiche Cheese

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Instructions

1. Dice the onion and fry in a saucepan with a little oil. Add turmeric. Add the pepper pieces and the chilli pieces. Fry until the onions are translucent, then add the diced tomatoes. Add 1 cup of red lentils and 2 cups of water and the soup cube. Simmer until the lentils are cooked, about 15 minutes. Then puree everything with a blender.
2. Stir in the coconut milk and a little tomato paste, season with at least 2 tablespoons of curry, salt, pepper and sweet paprika and add a little Provence herbs. Then simmer for another 5-10 minutes.
3. Serve with a dollop of crème fraîche on each plate.