Summary

Ingredients

• 100 g lentils, red
• 2 cloves garlic
• 1 piece (s) fresh ginger, the size cloves garlic
• 2 onions)
• 2 tomato (s)
• 1 bunch Swiss chard
• 2 potato (s)
• 2 carrot (s)
• 1 large red pepper (s)
• 1 bunch spring onion (s)
• 0.5 can ½ coconut milk
• 1 dash cream, vegan
• 600 ml water
• 2 tablespoon, heaped coconut oil
• Turmeric powder
• Coriander powder
• Vegetable broth, organic
• chili

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Instructions

1. Wash, clean and peel the vegetables. Finely chop the garlic and ginger. Cut the chard into coarse strips. Chop the spring onions finely. Cut the remaining vegetables into small cubes.
2. Put the water, garlic, ginger and turmeric in a small saucepan and bring to the boil. Add the lentils, diced potatoes and carrots. Fill up with enough water that the vegetables are well covered and cook for about 20 minutes until they are gently bubbly. Stir it again and again. If necessary, fill up with a little water. After cooking, the lentils with the vegetables should be very soft and have a soggy but still very moist consistency. Stir, season with salt and set aside.
3. Heat the coconut oil in a large, tall pan and fry the onion in it until it is translucent but definitely not brown. Salt or sprinkle with vegetable stock powder. Add the remaining vegetables and sauté briefly until the chard collapses. Add the coconut milk, stir and steam with the lid closed until the vegetables are cooked but not yet disintegrated.
4. Add the lentil vegetables and a good dash of soy cream, stir and season with the spices if necessary. If there is not enough sauce, take more coconut milk and season again if necessary.
5. The soup tastes best when it is warmed up. Naan bread or basmati rice go well with this.