Red lentil soup with carrots and coconut

• 90 gred lentils(dry)
• 100 gcarrots(diced)
• 100 mlcoconut milk
• 300 mlvegetable stock
• ½onion(finely diced)
• 1 clovesgarlic
• 5 gginger
• ½ tspcumin
• ½ tspturmeric
• 5 gcoconut oil
• ½lime
• 5 gcoriander

Instructions

1. 1

   Heat 5 g coconut oil in a pot. Sweat ½ onion, 1 cloves garlic and 5 g ginger for 2 minutes.

2. 2

   Briefly toast ½ tsp cumin and ½ tsp turmeric until fragrant.

3. 3

   Add 100 g carrots, sauté 2 minutes. Stir in 90 g red lentils, pour in 300 ml vegetable stock and 100 ml coconut milk.

4. 4

   Bring to a boil, then simmer over medium heat for 18 minutes until lentils and carrots are soft.

5. 5

   Season with salt, pepper and juice of ½ lime. Serve sprinkled with 5 g coriander.

Nutrition per 100 g