Summary

Ingredients

• 2 cloves garlic)
• 2 onions)
• 1 chilli pepper (or level teaspoon chilli), dried
• 2 tablespoon desiccated coconut (coconut chips), if necessary
• 2 tablespoons oil
• 2 teaspoons turmeric, ground
• 175 g lentils, red
• 1 small Can (s) tomato (425 ml), chopped
• 1 can coconut milk, creamy
• 600 ml water
• 3 teaspoons vegetable stock, instant
• some coriander, ground
• some ginger powder
• 4 stalks coriander greens for decoration
• some salt and pepper
• possibly sugar
• some balsamic vinegar

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Instructions

1. Peel and finely chop the garlic and onions. Cut into the chilli lengthways, remove the core, wash and finely chop.
2. Roast the coconut chips in a pan without fat, then remove them (the chips don`t have to be, it tastes delicious even without them!).
3. Now heat the oil in a large saucepan. Fry the onions, garlic, chilli and a little sugar in it. Add turmeric, ginger powder and coriander powder and sauté briefly. Add the lentils, tomatoes, coconut milk, 600 ml water and vegetable stock. Bring to the boil, then simmer for about 20 minutes. At the end, season with salt, pepper, possibly sugar and balsamic vinegar.
4. Wash the coriander leaves, shake dry and chop up a little. Arrange the soup in bowls and serve garnished with toasted coconut chips and coriander greens.
5. Light bread such as ciabatta or baguette tastes good with it.