Summary

Ingredients

• 250 g lentils, red
• 0.5 ½ medium vegetable onion (s), diced
• 1 large clove (s) garlic, diced
• 2 large bananas, ripe
• 1 tablespoon sugar or stevia
• 1 teaspoon salt
• 0.5 teaspoon ½ chili powder
• 1 teaspoon cumin
• 1 liter vegetable stock
• 1 lime (s)
• 40 g iner, fresher
• 1 small chilli pepper (s), red
• 0.5 ½ bunch coriander greens
• 0.25 ¼ bunch parsley

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Instructions

1. Rinse the lentils on a sieve and let them drain. Sauté the onion and garlic. Add sugar, salt, chilli powder and lentils one after the other and fry together briefly, then deglaze with the vegetable stock. Cover and cook for about 20 minutes.
2. In the meantime, prepare the gremolata. To do this, peel and finely chop the ginger. Core the chilli and chop it too. Chop the coriander and parsley. Mix everything together and set aside. Rinse the lime with hot water and thinly peel half of the peel. Squeeze out the juice. Now fry the 2 bananas.
3. Test that the lentils are done. If so, puree the soup. Season the soup with lime juice and zest as well as salt, pepper and possibly chilli. Fill into deep plates and add 1/2 banana (halved) to the soup. Sprinkle with gremolata.