Red lentils with coconut milk and coriander

Name: Red lentils with coconut milk and coriander
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Garlic cloves; 2 Onions; 1 chili pepper; 2 TABLESPOONS Coconut chips (health food store); 2 TABLESPOONS Oil; 1-2 TEASPOONS Turmeric; 175 g red lentils; 1 can(s) (425 ml) chunky tomatoes; 1 can(s) (400 ml) Coconut milk; 3 TSP Vegetable broth (instant); 4 Stem(s) Coriander; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Garlic cloves
2 Onions
1 chili pepper
2 TABLESPOONS Coconut chips (health food store)
2 TABLESPOONS Oil
1-2 TEASPOONS Turmeric
175 g red lentils
1 can(s) (425 ml) chunky tomatoes
1 can(s) (400 ml) Coconut milk
3 TSP Vegetable broth (instant)
4 Stem(s) Coriander
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the garlic and onions. Cut the chilli lengthwise, remove seeds, wash and chop finely. Roast the coconut chips in a pan without fat, remove.
2
Heat the oil in a large pot. Fry the onions, garlic and chilli in it. Fry turmeric briefly. Add lentils, tomatoes, coconut milk, 600 ml water and stock. Bring to the boil, simmer for about 20 minutes.
3
Wash the coriander, shake dry and tear up a little. Season soup with salt and pepper. Arrange in bowls. Garnish with coconut chips and coriander.