Lentil and Coconut Soup

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Lentil and Coconut Soup
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Health Score:
9,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
2 shallots
2 garlic
2 centimeters fresh ginger
2 tablespoons vegetable oil
1 teaspoon Garam Masala
800 milliliters Vegetable broth
200 milliliters Coconut milk
1 Orange (juiced)
150 grams red Lentils
300 grams waxy potatoes
salt
freshly ground peppers
1 splash lemon juice
coarsely chopped cilantro (for garnish)
How healthy are the main ingredients?
potatoCoconut milkLentilgingershallotgarlic

Preparation steps

1.

Peel shallots, garlic and ginger and dice. Sauté together in a hot pot until translucent in 1 tablespoon oil. Add garam masala and sauté briefly, then pour in broth, coconut milk and orange juice and bring to a boil. Rinse the lentils in a colander, drain and add to the pot. Cook for 10-15 minutes, stirring occasionally.

2.

Meanwhile, peel, rinse and dice potatoes. Blanch in boiling salted water for about 2 minutes. Rinse in cold water and pat dry. Fry slowly in a hot pan in the remaining oil while stirring until crispy and golden brown, 6-8 minutes. Season with salt and pepper.

3.

Puree the soup, and simmer a little longer to thicken or add broth to thin. Season with lemon juice, salt and pepper. Spread in bowls, add the potato cubes and serve sprinkled with cilantro leaves.