Summary

Ingredients

• 1 medium onion (s), finely chopped
• 2 clove (s) garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 30 g hee or butter
• 1 teaspoon ground cumin
• 2 teaspoons coriander, ground
• 1 teaspoon turmeric, ground
• 1 teaspoon curry powder, yellow Indian
• 400 ml vegetable stock
• 1 can coconut milk
• 250 g lentils, red, washed
• 30 g tomato paste, to taste
• 2 tablespoon coriander greens, chopped, to taste
• some lemon juice
• salt and pepper

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Instructions

1. Melt ghee or butter in a saucepan and fry the onions in it over medium heat until translucent. Add garlic and ginger and fry for 2-3 minutes. 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.
2. Season to taste with salt, pepper and possibly tomato paste. If the soup is too thick, add a little more water or broth. Remove from heat, stir in lemon juice and coriander and serve.
3. The recipe can be varied in different ways: If you like the soup spicier, chop 2-3 pitted chili peppers and fry them with the ginger and garlic. You can also add 300-500 g of peeled and chopped tomatoes, this will 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.