Linsensuppe Kokosmilch Curry (Print Version)

# Ingredients:

01 - 1 tbsp red curry paste.
02 - 1 fresh onion.
03 - 1-2 tsp grated ginger.
04 - White wine, optional.
05 - 200g red lentils.
06 - 2-3 red bell peppers.
07 - 750ml vegetable broth.
08 - 400ml coconut milk.
09 - Virgin oil.
10 - Curry powder to taste.
11 - Fine sea salt.
12 - Ground black pepper.
13 - Half a fresh lemon.
14 - Fresh coriander as desired.

# Instructions:

01 - Chop onion and ginger finely. Cut the bell peppers into chunky strips. Rinse the lentils thoroughly.
02 - Warm up the oil and dissolve the curry paste. Sauté onion with ginger. Quickly toss in lentils and peppers.
03 - Optionally deglaze with wine. Add broth and coconut milk. Let it simmer for 30-45 minutes until everything softens.
04 - Blend the soup until smooth. Season with lemon juice, salt, and pepper. Sprinkle coriander on top if you like.

# Notes:

01 - Adjust the spice level to your taste.
02 - Thicken it using starch if preferred.
03 - Can also be made in a Thermomix.

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