Spicy lentil soup with coconut milk - vegan
Time
Preparation time: 20 min.
Cooking or baking time: 20 min.
Total preparation time: 40 min.
Now in autumn I feel like trying out new soups again and again. This lentil soup with coconut milk tasted super good and met my taste exactly.
The consistency is a bit thick, and if you do not like it then you would need to add more liquid in the form of vegetable broth and / or coconut milk.
Ingredients 3-4 servings
- 200 g lenses
- 1 onion
- 2-3 cloves of garlic
- 1 teaspoon freshly grated ginger
- 2 peppers
- 250-300 ml of coconut milk
- 250-300 ml vegetable broth
- Juice ½ lemon
- curry
- Salt and pepper, curry cayenne pepper
- a little vegetable oil
- spring onions
- paprika
- fresh tarragon (as fresh as possible)
preparation
- Peel onion and dice. Peel garlic cloves.
- Clean and chop washed paprika.
- Heat some oil in a saucepan and sauté the onion cubes with the paprika cubes, garlic cloves and TL ginger. Set aside 3-4 tablespoons of paprika cubes for decoration.
- Now come the lenses and are about 5 minutes with sweat. Then the vegetable stock and the coconut milk are added.
- Now you can flavor it with salt, pepper, curry and cayenne pepper.
- In moderate heat, simmer for about 20 - 30 minutes until the lentils are very soft.
- In the meantime, you can cut the spring onions into small rings and sweat them together with the diced peppers in some oil. (To the side).
- Then puree everything (blender or blender) and season with the spices, as well as, if the consistency is too thick, add coconut milk and / or vegetable broth, just mix the lemon juice and once more well creamy. Possibly. reheat the soup, if you have used the blender, like me.
- Sprinkle the soup with the diced peppers and spring onions, add the tarragon and the pepper and if you want, add another "Schwupps" coconut milk ...
Unfortunately, the soup does not look as good on the photos as it tasted. I enjoyed it over 3 days :)
