Red lentil coconut soup

Name: Red lentil coconut soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Tomatoes; 2 Garlic cloves; 2 Onions; 2 TABLESPOONS Sunflower oil; 175 g red lentils; 1 can(s) (425 ml) Coconut milk; 600 ml Vegetable broth (instant); 2-3 TEASPOONS Chilli powder; 1-2 TEASPOONS Turmeric; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Coconut; 7-10 Tbsp Coriander

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Tomatoes
2 Garlic cloves
2 Onions
2 TABLESPOONS Sunflower oil
175 g red lentils
1 can(s) (425 ml) Coconut milk
600 ml Vegetable broth (instant)
2-3 TEASPOONS Chilli powder
1-2 TEASPOONS Turmeric
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Coconut
7-10 Tbsp Coriander

Directions

1
Pour the tomatoes in a sieve. Collect juice. Chop the tomatoes. Peel garlic and onions and cut into fine cubes. Heat oil, add onions and garlic and fry for 1 minute while turning.
2
Add lentils, tomatoes, tomato juice, coconut milk and vegetable stock. Bring to the boil and simmer for about 20 minutes. Season with chilli and turmeric. Season to taste with salt and pepper. In the meantime, remove the coconut from its shell and cut it into thin strips with a peeler.
3
Place on a baking tray and roast in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 10 minutes. Turn over in between. Arrange the finished soup in bowls. Garnish with coconut chips and coriander.
4
Use the rest of the coconut for other purposes.