30 g fresh ginger, finely chopped
2 large onions, finely chopped
3 tbsp. peanut oil
1 small chilli, finely chopped
250 g red lentils, washed and drained
Salt, pepper
Cardamom, pepper, cumin, coriander,
clove powder, cinnamon, nutmeg, turmeric, fennel
1 l clear vegetable soup
500 g tomatoes, peeled, seeded and diced
2 spring onions, cut into rings
½ bunch coriander, chopped
Roast onions and ginger in peanut oil until translucent. Add chili and roast briefly. Add lentils and spices, pour in vegetable soup, cover, and cook on low heat for approx. 10 minutes. Add the tomatoes to the soup, bring to the boil again, season to taste and serve garnished with spring onion rings and coriander.
Nutritional values per serving: Kcal/kJ 334/1401, E. 18g, F. 10g, KH 42g, BE 2,8
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