250 g of peeled red lentils
1 litre of sugar-free coconut drink
1 celery stalk with a few leaves
1 bay leaf
1 piece of fresh ginger
1 heaping tablespoon of curry
minced cashews and parsley for the garnish
extra virgin olive oil and salt, to taste
Chop the onion, carrot and celery, then simmer them in a pot together with a bay leaf, the ginger (peeled and minced), the curry and a few spoonfuls of oil. Rinse off the lentils in a strainer under running water then toss them in with the rest of the vegetables and stir for a few minutes.
Next, add the coconut drink and let your soup boil, covered, for about 20-25 minutes or until it has reached a medium thickness. At the end, add salt to taste and decorate with the parsley, the cashews and a dusting of curry.