Kuchnia

RED LENTIL SOUP WITH COCONUT MILK

ngredients:

2 Tbsp olive oil
1 medium onion, chopped
2 medium carrots, chopped
1 red bell pepper, chopped
1 L / 4 cups vegetable stock
1 cup water
1 1/2 cup red lentils, rinsed
1/4 tsp ground ginger
1 can (400 ml / 13.5 oz) full fat coconut milk
juice of 1/4 lemon
salt and pepper to taste
Instructions:

In a medium pot, heat the olive oil over medium heat. Add the onion, carrots and red pepper and cook, stirring occasionally for about 3 to 4 minutes until the vegetables start to soften.
Add the vegetable stock, water, red lentils and ginger. Stir and bring to a boil. Reduce heat. Cover and cook for about 15 minutes until lentils fall apart.
Add the coconut milk and lemon juice. Season with salt and pepper. Bring to a boil and cover. Reduce heat and let it simmer for 4 more minutes. Turn off the heat and let it cool.
Once the soup is cool enough to handle, transfer to a food processor or a blender and puree until smooth. Warm up before serving.