Red lentil soup with coconut

Peel the onion and dice finely.

• 1 Onion

Heat the olive oil in a large pot over medium heat. Sweat the diced onion with 1 pinch salt for about 5 minutes, until soft and light golden.

• 1 tbsp Olive oil
• Salt

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Meanwhile, peel the ginger with a teaspoon and finely chop it together with the garlic.

• 20 g Ginger
• 2 Garlic cloves

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Meanwhile, peel the carrot and cut it into small cubes.

• 1 Carrot

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Meanwhile, rinse the red lentils in a strainer under cold water until the water runs clear.

• 150 g Red lentils

Add the ginger, garlic, tomato paste, cumin, turmeric and chili flakes to the onion. Toast for about 1 minute, stirring, until it smells intense.

• 1 tbsp Tomato paste
• 1 tsp Cumin
• ½ tsp Turmeric
• ½ tsp Chili flakes

Add the lentils and diced carrot. Pour in 800 ml hot broth and bring to a boil over high heat.

• 800 ml Vegetable broth

Simmer over low heat for about 15 minutes, until the lentils fall apart and the carrot is soft. Stir now and then.

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Meanwhile, squeeze the juice from ½ lime.

• ½ Lime

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Meanwhile, rinse the cilantro, shake it dry and chop coarsely.

• ½ bunch Cilantro

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Meanwhile, toast the sesame seeds in a small dry pan over medium heat for about 2 minutes, until golden brown and fragrant. Transfer to a plate.

• 1 tbsp Sesame seeds

Take the pot off the heat and stir in 200 ml coconut milk. Shake the can well beforehand.

• 200 ml Coconut milk

Blend the soup with the immersion blender for about 1 minute, until silky smooth.

Season with lime juice, salt and pepper. The lime juice makes the creamy soup fresh.

• Salt
• Black pepper

Ladle the soup into deep bowls and sprinkle with cilantro and sesame seeds. Leftovers keep for 3 days in the fridge, so store the sesame separately.