Ingredients

• 1 onion
• 1 clove garlic
• 4 cm ginger
• 2 small carrots (approx. 200 g or 7 oz)
• 2 tbsp vegetable oil
• 1 tsp curry
• 1 tsp turmeric
• 150 g (3/4 cup) red lentils
• 250 ml (1 1/8 cups) coconut milk
• 500 ml (2 1/8 cups) water
• 500 g (2 1/8 cups) strained tomatoes
• ½ bunch coriander
• salt, pepper

Preparation

Peel the onion, garlic and ginger and cut everything into small cubes. Clean, peel and cut the carrots into small cubes.

Heat the oil in a saucepan and sauté the diced onion, add the carrots and sauté for about 5 minutes. Stir in garlic, ginger and lentils. Dust with curry and turmeric, sauté very briefly and add the coconut milk. Add water and strained tomatoes.

Bring everything to a boil and simmer over low heat for about 10 minutes until the lentils are cooked. Wash the coriander, shake dry and chop, including the fine stems.

Season the soup strongly with salt and pepper and enjoy immediately sprinkled with coriander. Or for storage, pour into a ZWILLING FRESH & SAVE Glass Box L, allow to cool completely, vacuum seal and store in the refrigerator until ready to enjoy.

Info

If you don't like coriander, just use flat-leaf or curly parsley.

Product tip

The shapely ZWILLING PRO Soup Ladle is perfect for serving soups and stews thanks to its large capacity of about 150 ml.