Lentil and Coconut Soup with Chilli

Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 2 chilli pepper (s), dried
• 1 large carrot
• 1 red pepper (s)
• 2 tablespoons oil
• 200 g Pardina lentils
• 2 tablespoon tomato paste
• 1 tablespoon soup seasoning, homemade
• 800 ml water
• 250 g pointed cabbae
• 100 g cocktail tomatoes
• 1 bunch spring onion (s)
• 1 can coconut milk, (400 g)
• salt
• curry

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Instructions

1. Peel the onion, garlic and carrot and cut into small cubes. Crumble the chilli peppers or grind them finely in a mortar.
2. Let the oil get hot in the soup pot. Briefly sauté the onion, garlic, carrot and chillies, stirring well. Mix in the lentils, add tomato paste, soup seasoning and water to the saucepan, stir thoroughly. Put the lid on and let the soup simmer over low heat for about 30 minutes.
3. In the meantime, wash and clean the cabbage and peppers and cut the cabbage leaves and peppers into fine strips. They shouldn`t be too long, so shorten them long. Clean, wash and cut the spring onions into fine strips, separating the white and green parts. Wash and quarter the tomatoes.
4. Mix the cabbage and paprika with coconut milk and the white parts of the spring onions into the soup, cook for another 10-15 minutes, until the vegetables are firm to the bite and the lentils are soft. Stir the green rings of the spring onions and tomatoes into the soup. Just let it warm up! Now finely season the soup with salt and curry.