Summary

Ingredients

• g 1,000 lentils, red, washed
• ml 1,660 coconut milk
• 120 g hee or butter
• 6 tablespoon ginger, finely chopped
• ml 3,000 vegetable stock
• 6 cloves garlic, finely chopped
• 5 medium onion (s), chopped
• 3 chilli pepper (s), dried, finely chopped
• 12 bell pepper (s), red, finely diced
• 4 teaspoons ground cumin
• 8 teaspoons coriander powder
• 4 teaspoons turmeric, ground
• 4 teaspoons curry powder
• 8 tablespoon coriander greens, chopped or coriander powder
• salt and pepper
• Sambal Oelek, possibly
• Lemon juice
• possibly tomato (s)

Print Recipe Pin Recipe

Instructions

1. Melt the ghee or butter in a saucepan and fry the onions with the finely chopped chilli peppers over a medium heat until translucent. Add garlic and ginger and fry for 2-3 minutes.
2. Add caraway seeds, coriander, turmeric and curry powder, stir and fry for 30 seconds. Deglaze with the broth, add coconut milk and lentils and cover and simmer the soup over a low flame for about 40 minutes until the lentils have disintegrated.
3. Season with salt, pepper and lemon juice. If the soup is too thick, add a little more water or stock. If it is not spicy enough, add a little more sambal oelek.
4. You can also add 300 - 500 g of peeled and chopped tomatoes to make the soup more tomato. Replacing the coconut milk with broth makes the soup lower in calories. If you don`t like coriander, you can leave it out.
5. Remove from the stove and fill into prepared glasses, then boil down as usual (I won`t go into the preservation methods here). Do not worry about the coconut milk when boiling (normal milk should not be used for boiling)!