Summary

Ingredients

• 175 g lentils, red
• 1 medium onion (s), red
• 1 large clove garlic
• 4 tomato (s), dried
• 20 g almond slivers
• 1 can coconut milk, 400 ml
• 700 ml vegetable stock
• 4 tablespoon oil
• 1 tablespoon, leveled butter
• 1 teaspoon, heaped paprika powder
• 1 piece (s) ginger, freshly grated
• Chilli powder
• salt and pepper
• Lemon juice
• Coriander, fresh

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Instructions

1. Wash and drain the lentils, grate the ginger. Chop the onion, sundried tomatoes and garlic.
2. Steam the onion and garlic with the oil over medium heat until translucent. Add tomatoes and lentils and sauté briefly. Add the vegetable stock, coconut milk, sambal oelek as well as paprika and chili powder and let simmer for 30 minutes.
3. While the soup is simmering, melt the butter in a small pan, add the almond slivers and roast light brown over a low heat.
4. At the end of the cooking time, when the red lentils are soft, puree the soup with the hand blender until creamy. Season with salt, pepper and lemon juice and add the almond slivers.
5. A coriander leaf, yogurt, mint or chilli flakes left in butter are suitable for garnishing.