Summary

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

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Instructions

1. Clean and wash onions and cut into small rings.
2. 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.
3. 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.
4. Only now add the cut coriander and the diced tomatoes and briefly heat them up in the soup, then serve immediately.