Summary

Ingredients

• 1 bunch soup vegetables
• 1 onion (s)
• 150 g potato (s)
• 1 chilli pepper (s), red
• 1 piece (s) ginger
• 1 red pepper (s)
• 100 g apricot (s), dried
• 250 g lentils
• 750 ml vegetable stock
• 100 g ham (lean raw ham cubes)
• 1 can coconut milk (60 ml)
• 1 teaspoon curry powder
• 1 grapefruit (s)
• 2 spring onion (s)
• 1 bunch parsley
• salt
• Chilli powder

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Instructions

1. Clean, wash and chop soup vegetables. Peel the onion, peel and wash the potatoes. Finely dice both. Halve the chiles lengthways, remove the seeds and cut into fine strips. Peel the ginger, dice finely. Clean the peppers, cut in half, wash and cut into cubes. Wash, core and dice the apricots.
2. Bring the lentils with the broth, soup vegetables, onions, potatoes, chilli, ginger, ham, coconut milk and curry powder to the boil. Cook in a closed saucepan over medium heat for 40 minutes.
3. Squeeze the grapefruit, add the juice, apricots and peppers to the soup. Season to taste with salt and chilli powder. Scatter finely chopped spring onions and parsley over the top.