Summary

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

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Instructions

1. 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.
2. 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.
3. I sprinkled parsley on top and pureed part of the soup to make it a little thicker.