Summary

Ingredients

• 2 bell peppers, yellow
• 2 small carrots
• 1 onion (s), white
• 1 piece (s) ginger, approx. 5 cm
• 200 g lentils, red
• 1 lemon (s)
• 4 stems coriander
• 1 can coconut milk
• 650 ml vegetable stock
• 1 tablespoon olive oil
• 2 tablespoon curry powder
• 0.5 teaspoon ½ turmeric
• salt and pepper

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Instructions

1. Wash the peppers, if you like, peel, core and finely dice. Clean, peel and finely dice the carrots. Peel, clean and finely dice the onion. Peel the ginger and grate finely with the grater. Halve the lemon, squeeze one half and collect the juice. Wash the coriander, spin dry and roughly chop.
2. Heat the olive oil in a saucepan, add the curry powder and turmeric and then sauté the onion and ginger in it for about 2 minutes. Put the lentils, carrots and peppers in the pot and sauté them for 2 minutes. Now add coconut milk and vegetable stock, bring everything to the boil briefly and then simmer for about 30 minutes until the lentils and vegetables start to disintegrate.
3. Finely puree the soup with the blender, season with salt, pepper and lemon juice. Arrange in deep plates and sprinkle with the chopped coriander.