Ingredients for 4 people:
1 clove garlic
1 piece (25 g) fresh ginger root
150 grams of red lentils
1/2 bunch green coriander
1 tablespoon coconut oil
1 tablespoon curry powder
1 pinch of cayenne pepper
1 diced tomato (240 g drained weight)
Salt, pepper from the grinder
400ml coconut milk (from the can)
Peel the onion and garlic, and finely peel the ginger. Cut everything neatly. Rinse the lentils in a colander with cold water and drain. Wash the cilantro, shake it to dry, and pluck the leaves and pick 3 to 4 sticks.
Heat the coconut oil in a saucepan. Saute onions, garlic, ginger and coriander. Stir the lentils and spices and fry briefly. Then add tomatoes and 500 ml of water. Add salt and pepper to taste.
Let the soup simmer for 20 to 25 minutes. Stir in the coconut milk until smooth, and set aside 4 tablespoons. Add the rest to the soup, let it heat up, and season it lightly if necessary. Arrange in bowls and garnish with 1 tablespoon each of coconut milk and coriander leaves.
about 45 minutes
for one person:
406 calories (= 1699 kJ), 13 g protein, 25 g fat, 28 g carbs, 4 g fiber