Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 g lentils, red (from the Asian market)
- 1 tablespoon oil
- 1 medium onion (s), diced
- 1 tablespoon curry powder
- 1 teaspoon ginger, finely chopped
- 1 chilli pepper (s), finely chopped
- 2 red peppers, diced
- 750 ml chicken broth
- 1 can coconut milk
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan, sauté the onion cubes, ginger, curry and finely chopped chilli pepper in it for a few minutes.
- Add lentils and diced paprika and sauté as well. Pour in the chicken stock and bring to the boil. Add the coconut milk and cook gently for about 45 minutes until the lentils disintegrate.
- Puree the soup with the hand mixer and season with salt, pepper and lemon juice.
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