Description
Delicious lentil and coconut soup that is on the table in 45 minutes and warms wonderfully!
Ingredients
Scale
- 2 tablespoons coconut oil
- 2 small onions or 1 large onion
- 3 cloves of garlic
- 1 large piece of fresh ginger (approx. 3 tbsp. finely chopped)
- 1 tsp curry powder
- 1 tsp paprika flakes
- 1 tbsp smoked paprika powder
- 2 cans of tomatoes in pieces (400g each)
- 600 ml water
- 200g Alb Leisa lentils or mountain lentils
- 1 can of coconut milk (400ml)
- 172 tsp salt
- Freshly ground pepper
- 1/2 bunch fresh coriander
- juice of 1 lime
Instructions
- Peel and finely chop onions, garlic and ginger.
- Heat coconut oil in a pot, add onions with a pinch of salt and fry over medium to light heat until translucent
- Add garlic, ginger and all spices, stir well and fry for 1-2 minutes, stirring repeatedly
- Add canned tomatoes, water, coconut milk and the lentils. Pepper and bring to a boil.
- Reduce heat, cover with lid and simmer for 25-30minutes until lentils are soft but still have some bite.
- Season to taste with salt
- Finely chop cilantro, squeeze lime juice. Pour both over the hot soup and serve.
Notes
The soup is easy to freeze. In the refrigerator it keeps 3-4 days.