Lentil-ginger soup with coconut milk
Serves: 4
Ingredients:
l 1 onion
l ½-1 chilli pepper of your choice
l 2 tsp coriander seeds (or ground coriander)
l 1 tsp cumin seeds (or ground cumin)
l 2 tbsp olive oil
l 1 can coconut milk (400 ml)
l 200 gms red lentils
l 1 piece fresh ginger root (2-cm long)
l 2 garlic cloves
l 1 tbsp ground curcuma
l 1 jar chickpeas
l Sea salt
l Juice from 1 lemon
Methods:
Cut onion and chilli pepper into small pieces. Coarsely ground coriander and cumin seeds. Heat oil in a pot and saute onion and chili pepper for a short time. Add coriander and cumin and fry shortly. Pour in coconut milk and ¾ litre water and stir in lentils. Chop ginger and garlic and add into the soup together with the curcuma. Let simmer at medium heat for about 15 minutes. Rinse chickpeas in a strainer, drain and mix into the lentil soup. Cook for another 10 minutes. Season with salt and lemon juice and serve immediately. For a special treat, decorate soup with fresh mint.
Serves: 4
Ingredients:
l 1 onion
l ½-1 chilli pepper of your choice
l 2 tsp coriander seeds (or ground coriander)
l 1 tsp cumin seeds (or ground cumin)
l 2 tbsp olive oil
l 1 can coconut milk (400 ml)
l 200 gms red lentils
l 1 piece fresh ginger root (2-cm long)
l 2 garlic cloves
l 1 tbsp ground curcuma
l 1 jar chickpeas
l Sea salt
l Juice from 1 lemon
Methods:
Cut onion and chilli pepper into small pieces. Coarsely ground coriander and cumin seeds. Heat oil in a pot and saute onion and chili pepper for a short time. Add coriander and cumin and fry shortly. Pour in coconut milk and ¾ litre water and stir in lentils. Chop ginger and garlic and add into the soup together with the curcuma. Let simmer at medium heat for about 15 minutes. Rinse chickpeas in a strainer, drain and mix into the lentil soup. Cook for another 10 minutes. Season with salt and lemon juice and serve immediately. For a special treat, decorate soup with fresh mint.
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