Fusion Lentil Coconut Soup

Summary

Ingredients

• 8 carrot (s)
• 1 onion (s)
• 1 chilli pepper (s)
• 3 Mettenden
• 2 cans coconut milk
• 1 lime (s)
• 0.5 ½ cup beluga lentils
• 1 cup lentils, red
• 1 wiener sausage
• 500 g pak choi
• some salt and pepper
• Curry powder

Print Recipe Pin Recipe

Instructions

1. Peel the carrots and cut into small pieces. Chop the onions and chilli peppers and sauté them with a little oil and the carrots in the soup pot.
2. Fry the meatloaf in a separate pan.
3. When the onions are slightly translucent, add the coconut milk and let the carrots cook until soft. Season with pepper, salt and curry. Puree the soup, that makes the lentil soup very tasty and creamy.
4. Put the fried Mettenden in the saucepan, add the juice of a lime and the beluga lentils with the appropriate amount of water (0.5 cups of lentils and 0.5 cups of water). Since the beluga lentils take longer to cook, they are cooked first. The red lentils only need 10 minutes to cook, so put them in the pot after about 20 minutes of cooking. Here, too, add the appropriate amount of water (here the ratio is 1: 3). Depending on how you like to eat the soup, i.e. more liquid or creamy, you can also add more water.
5. 5 minutes before the end, add the pak choi cut into strips. Let it boil again briefly. Season the soup again with salt, pepper and a bit of spicy curry.