Summary

Ingredients

• 1 onion (s), finely diced
• 4 cloves garlic, finely diced
• 500 g lentils, red
• 2 cans tomato (s), chunky
• 2 cans coconut milk, unsweetened
• 1 tablespoon curry powder, heaped
• 1 tablespoon turmeric, heaped
• some vegetable stock, instant
• a bit salt
• some pepper
• 1 pinch (s) sugar
• some chilli pepper (s), finely diced
• some olive oil, alternatively ghee or clarified butter
• some water

Print Recipe Pin Recipe

Instructions

1. Heat the fat (oil, ghee, clarified butter) in a large saucepan. Add the finely diced onions and garlic and sweat a little until they are golden yellow. Add the curry powder and turmeric, toast briefly. Add the lentils, diced tomatoes and coconut milk. Rinse the cans of diced tomatoes or coconut milk with water and add 3 cans of water to the soup. Add some vegetable stock, salt, pepper and a pinch of sugar. Now only simmer for 15-20 minutes until the lentils are soft, if necessary add a little more water (soup should be a little thick).
2. Season again to taste and add some finely chopped chilli pepper approx. 5 minutes before serving. Be very careful when doing this. They are available in all possible degrees of sharpness. In any case remove the seeds and the white membranes, they are extremely sharp!
3. (You could also use chili powder, but it doesn`t taste as good for a long time).
4. My tips:
5. It is best to put on gloves. If you don`t have any, you should treat your hands as follows after cutting: Rub your hands with oil (vegetable oil, etc.) for about 2-3 minutes, then wash off with washing-up liquid and finally rub again with vinegar. Let the whole thing dry without washing off. When the hands are dried with the vinegar, they can be washed normally and then hardly need to be sharp.
6. If the soup is to be served at a party where not everyone can eat at the same time, you can add a bowl of chopped chilli. But please warn with a sign that they are extremely sharp.