Lentils-ginger-soup with coconut milk

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!