Summary

Ingredients

• 200 g lentils, red
• 1 onion (s)
• 1 clove garlic
• 1 piece (s) ginger, fresh
• 2 tomato (s)
• 2 tablespoon ghee
• 1 teaspoon cumin
• 1 teaspoon mustard seeds, black
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 0.5 liter ½ vegetable stock
• 400 ml coconut milk
• 0.5 ½ bunch coriander greens
• 1 pinch (s) salt
• some lemon zest

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Instructions

1. Put the lentils in a colander, rinse thoroughly and drain. Peel and finely chop the onion, garlic and ginger. Remove the stalk from the tomatoes, scald, peel, core and chop.
2. Heat the ghee in a saucepan, sauté the onion in it for 2 minutes. Add garlic, ginger, cumin, mustard seeds, turmeric and garam masala and stir-fry for 1 minute. Add the lentils and tomatoes and pour in the broth and coconut milk. Simmer over low heat for about 30 minutes, until the lentils have disintegrated and the soup is nice and creamy. Season the soup with salt and lemon zest.
3. Wash the coriander and shake dry, coarsely chop the leaves. Serve the soup sprinkled with coriander.