Lentil soup with coconut milk

DinnerVegetarianVeganNo eggsLactose-freeSoupSkillet dish

Lentil soup with coconut milk - an exotic flavor in a traditional dish.

Ingredients

vegetable broth	250 milliliter
onions	100 gram
garlic	2 clove
bay leaf	2 gram
carrots	50 gram
ground turmeric	4 gram
paprika powder	1 dash
black pepper	1 dash
parsley root	2 tablespoon
por	0.5 piece
ground allspice	1 dash
potato	400 gram
cumin, dried	1 dash
coriander, seeds	2 teaspoon
coconut milk	100 milliliter
red lentils, bio	90 gram
sea salt	1 dash

Preparation process

1. in a pot in oil fry diced onion, after a while add diced garlic cloves, and then the leek (white part) cut into small pieces.

2. add cumin or caraway seeds and coriander seeds (you can crush them a little beforehand on a board or in a mortar). Fry over moderate heat for about 2 minutes, stirring every now and then.

3) Add peeled and grated carrots, peeled and diced small potatoes and pour in dry lentils.

4. season with salt, freshly ground pepper, add turmeric, paprika powder, bay leaf and allspice. Stir, pour in hot broth, cover and cook for about 15 minutes until the ingredients are very soft.

5. Finally, add milk and heat through. Serve with parsley.

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