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all recipes
Soup
Lentils-ginger-soup with coconut milk
Details
20 min
print
Ingredients
1 onion
1/2-1 chili pepper of your choice
2 tsp. coriander seeds
or ground coriander
1 tsp. cumin seeds
or ground cumin
2 tbs.
Rapunzel olive oil native extra
1 can
Rapunzel coconut milk (400 ml)
200 g
Rapunzel red lentils
1 piece fresh ginger root (approx. 2 cm long)
2 garlic cloves
1 tbs. ground curcuma
1 can
Rapunzel chickpeas
1 pinch
Rapunzel sea salt
juice from 1/2 lemon
Details
20 min
print
Lentils-ginger-soup with coconut milk
Method
Cut onion and chili pepper into small pieces (wash your hands immediately after cutting the chili pepper). Coarsely ground coriander and cumin seeds. Heat oil in a pot and sautee onion and chili pepper for a short time. Add coriander and cumin and fry shortly. Pour in coconut milk and ¾ L water and stir in lentils.
Chop ginger and garlic and add into the soup together with the curcuma. Let simmer at medium heat for about 15 minutes. Rinse chickpeas in a strainer, drain and mix into the lentil soup. Cook for another 10 minutes. Season with salt and lemon juice and serve immediately.
Tip:
For a special treat, decorate soup with fresh mint leaves.
Warms your heart – not only on cold days!
Lentils-ginger-soup with coconut milk
Ingredients
1 onion
1/2-1 chili pepper of your choice
2 tsp. coriander seeds
or ground coriander
1 tsp. cumin seeds
or ground cumin
2 tbs.
Rapunzel olive oil native extra
1 can
Rapunzel coconut milk (400 ml)
200 g
Rapunzel red lentils
1 piece fresh ginger root (approx. 2 cm long)
2 garlic cloves
1 tbs. ground curcuma
1 can
Rapunzel chickpeas
1 pinch
Rapunzel sea salt
juice from 1/2 lemon
Details
20 min
print
Lentils-ginger-soup with coconut milk
Rapunzel Products
Red lentils
Chickpeas canned
Coconut milk HAND IN HAND
Olive oil extra virgin
Atlantic sea salt fine
HAND IN HAND
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