Summary

Ingredients

• 2 shallot (s)
• 1 clove garlic
• 4 cm ginger
• 300 g lentils, red
• 800 ml vegetable stock
• 1 can coconut milk
• 1 tablespoon curry paste
• 3 tablespoon tomato paste
• Coriander, crushed
• turmeric
• Curry powder
• 1 pinch (s) Sambal Oelek

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Instructions

1. First peel the onions, garlic and ginger.
2. Cut everything into small cubes and sweat in a little oil. Now add some of the lentils and roast them. Deglaze everything with the vegetable stock and simmer briefly. Season to taste with the remaining spices and tomato paste. Puree the soup. Then add the remaining lentils and let everything simmer for another 15 minutes. At the very end, add the coconut milk.
3. If the soup is too creamy, you can dilute it with a little vegetable stock. Then you should taste again.
4. Tip: The soup tastes even better the next day.