Ingredients
250 g of peeled red lentils
1 litre of sugar-free coconut drink
1 onion
1 carrot
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
Made with
Preparation
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.
