Lentil Soup with Coconut Milk

Name: Lentil Soup with Coconut Milk
Total time: 40 min
Yield: 4 Portions
Cuisine: International
Ingredients: 250g Red lentils; 1piece Onion, small; 1piece Ginger, thumb-sized piece; 1tbsp. Coconut oil; 2piece Baby potatoes; 250ml Vegetable stock, clear; 400ml Coconut milk; 2tbsp. Lime juice; 1tbsp. Curry Powder; Cilantro leaves, chopped

30—40 Min

Curry Powder

Everyone will immediately fall in love with this combination of red lentils, coconut milk and our Curry Powder. A super-filling vegan dish that is packed full of protein.

Ingredients 4 Portions

250 gRed lentils
1 pieceOnion, small
1 pieceGinger, thumb-sized piece
1 tbsp.Coconut oil
2 pieceBaby potatoes
250 mlVegetable stock, clear
400 mlCoconut milk
2 tbsp.Lime juice
1 tbsp.Curry Powder
Cilantro leaves, chopped

Preparation

1
Peel and finely chop the onion and ginger. Heat a little coconut oil in a deep pan. Sweat the onion and ginger. Use a coarse grater to grate the potatoes directly into the pan and allow them to sweat.
2
Wash the lentils in a sieve, allow to drain and add to the pan. Add the Kotányi Curry Powder mix and pour in the vegetable stock.
3
After a few minutes of cooking time, mix in the coconut milk and leave to simmer for another 15–20 minutes over a medium heat. Stir regularly.
4
As soon as the lentils are cooked, blend the soup to the desired consistency. Finally, add the lime juice to taste, garnish with cilantro and enjoy.