Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 onions)
- 500 g zucchini
- 1 piece (s) ginger
- 150 g lentils, red
- 600 ml water
- 400 ml coconut milk
- Vegetable broth, instant
- Curry powder
- salt
- Cayenne pepper
- Lemon juice
- possibly parsley
- oil
Print Recipe
Pin Recipe Instructions
- Dice the onions and zucchini. Finely chop a small piece of ginger. Sweat everything in oil, season with salt and add 1 tablespoon of water if necessary, stew for 5 minutes until al dente. Then take everything out of the pot and set aside.
- Put the red lentils in the saucepan, add the water, vegetable stock and salt, bring to the boil and simmer, covered, over a mild heat for 10-15 minutes. Add coconut milk, zucchini, curry, a little cayenne pepper and lemon juice, season to taste and serve.
- I sprinkled parsley on top and pureed part of the soup to make it a little thicker.
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