Details
20 min
Method
Cut onion and chili pepper into small pieces (wash your hands immediately after cutting the chili pepper). Coarsely ground coriander and cumin seeds. Heat oil in a pot and sautee onion and chili pepper for a short time. Add coriander and cumin and fry shortly. Pour in coconut milk and ¾ L 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.
Tip: For a special treat, decorate soup with fresh mint leaves.
Warms your heart – not only on cold days!
Ingredients
- 1 onion
- 1/2-1 chili pepper of your choice
- 2 tsp. coriander seeds
or ground coriander - 1 tsp. cumin seeds
or ground cumin - 2 tbs. Rapunzel olive oil native extra
- 1 can Rapunzel coconut milk (400 ml)
- 200 g Rapunzel red lentils
- 1 piece fresh ginger root (approx. 2 cm long)
- 2 garlic cloves
- 1 tbs. ground curcuma
- 1 can Rapunzel chickpeas
- 1 pinch Rapunzel sea salt
- juice from 1/2 lemon
