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Lentils-ginger-soup with coconut milk


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.

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