Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 stick celery
• 1 red pepper (s)
• 1 large carrot
• 3 cm ginger root
• 2 teaspoon curry powder, mild
• 175 g lentils, red
• 700 ml vegetable stock
• 400 ml coconut milk
• 2 tablespoon lime juice
• salt
• Cayenne pepper
• Basil, (Thai basil)
• oil

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Instructions

1. Peel and dice the onions and garlic. Wash and chop the bell pepper and celery. Peel and dice the carrot and ginger.
2. Heat the oil in a saucepan and sauté the ginger, onion, garlic and the curry powder in it for about 1 minute. Wash the lentils in a colander, drain and add to the onions with paprika, celery and carrots. Pour in the vegetable stock and coconut milk and bring to the boil. Simmer gently for about 20-25 minutes, until the lentils have crumbled and the vegetables are soft. Now puree the soup with the hand blender and possibly strain it through a sieve. Season the soup with lime juice, salt and cayenne pepper and add the finely chopped Thai basil.