Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 bunch spring onion (s) (onion leek)
- 1 teaspoon ginger, freshly grated
- 0.5 teaspoon ½ curry, red
- 3 tomato (n)
- 100 g lentils, black (alternatively red)
- 400 ml vegetable stock
- 400 ml coconut milk
- 2 branch / e coriander leaves
- 2 kaffir lime leaves and lemon grass
- oil
Print Recipe
Pin Recipe Instructions
- Clean and wash onions and cut into small rings.
- Finely grate the ginger. Tomatoes clean, remove the stalk, core and dice housing cut out the tongues. Wash lentils. knock lemongrass something. Coriander pluck and chop.
- take things spring onions in a little oil. Curry and allow to sauté briefly, then fill with vegetable broth. Add the coconut milk, lentils, ginger and Kaffir leaves and lemongrass and bring to a boil. The soup simmer now about 15 minutes, until the lentils are tender.
- Only now add the cut coriander and the diced tomatoes and briefly heat them up in the soup, then serve immediately.
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