Soups

Lentils-ginger-soup with coconut milk

Name: Lentils-ginger-soup with coconut milk
Prep time: 20 min
Total time: 20 min
Yield: For 4 servings
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

20 Min.

For 4 servings

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

1 onion
1 chili pepper of your choice
2 tsp. coriander seeds or ground coriander
1 tsp. cumin seeds or ground cumin
2 Olive oil extra virgin
1 Coconut milk HIH
200 g Red lentils
1 piece fresh ginger root (approx. 2 cm long)
2 garlic cloves
1 tbs. ground curcuma
1 can Rapunzel chickpeas
1 Atlantic sea salt fine
juice from 1/2 lemon

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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!

USED RAPUNZEL PRODUCTS

Red lentils

Coconut milk HIH

Olive oil extra virgin