Summary

Ingredients

• 700 g potato (s), floury, peeled
• 2 carrot (s)
• 150 g lentils, red
• 750 ml vegetable stock
• 1 onion (s)
• 3 cm ginger
• 1 tablespoon coconut oil or rapeseed oil
• 0.5 teaspoon ½ chili oil, if you like it spicier, you can use 1 chili oil
• 1 teaspoon sugar
• 100 ml cream, or vegan with coconut milk, low in fat, only 50
• 1 teaspoon, heaped salt
• 1 handful tarragon
• 1 handful coriander greens

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Instructions

1. Peel and dice the potatoes and carrots and cook with the salt and 1 liter of water in a large saucepan until the potatoes and carrots are cooked through (approx. 15-20 minutes). Cook the red lentils with the vegetable stock in another saucepan for about 10 minutes.
2. Peel the onion and ginger and cut into small cubes, then in a pan
3. Simmer with the oil on a low flame and add the sugar, caramelize briefly.
4. Remove 1 cup of the potato water, you can add it back later as needed. Put the cooked lentils with the caramelized ginger and onion pieces in the large saucepan with the potatoes and carrots and puree everything. Season to taste with pepper and cream or coconut milk.
5. Add a handful of fresh coriander (with a stem) and tarragon (leaves only) to the hot soup
6. give, stir well and let steep for another 5 minutes.
7. Variants with shiitake mushrooms or non-vegetarian with shrimp or salsiccia or
8. Low-calorie with pumpkin instead of potatoes are imaginable.