Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 40 g hee
• 1 tablespoon spice mixture (Dal Masala, approx. 2 g)
• 200 g lentils, red
• 1 small Can tomato (s)
• 1 can coconut milk
• 600 ml vegetable stock
• salt
• some sugar

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Instructions

1. Peel and chop the onion, grate or chop the garlic as well. Sweat both in the clarified butter, then add the spice mixture and the lentils.
2. Sweat briefly until the scent of the spices arises. Then deglaze with the coconut milk and vegetable stock. Add the canned tomatoes and simmer on a low flame for about 20 minutes. Puree the soup and add salt and a pinch of sugar to taste.
3. There is also Indian naan bread, if you can get one, otherwise I also serve Turkish flatbread with it.
4. The soup is also delicious with an insert of crispy fried chicken or lamb cubes.