2 geschälte oder ungeschälte Karotten, fein gehackt
1Chillischote, gehackt
1-2Zwiebel, gehackt
400Gramm gestückelte Dosentomaten oder frische Tomaten
600-800mlGemüsebrühe, nach Bedarf hinzugeben
200-300mlKokosnussmilch
1-3EsslöffelKokosöl oder anderes Fett nach Geschmack
2-3Knoblauchzehen, nach Geschmack
1-2TeelöffelGaram Masala, nach Geschmack
1-2TeelöffelKurkuma, nach Geschmack
1getrocknet oder frische scharfe Chillischote nach Geschmack
1-2TeelöffelKreuzkümmel, ganz oder als Pulver, nach Geschmack
Anleitungen
Zubereitung
Peel the potatoes and, if necessary, the carrots. If the carrots have been stored too long, peel them, otherwise a bitter and earthy taste might alter the flavour somewhat. Not so with fresh carrots. Cut into small or bite-sized pieces so that they will cook in the approx. 20 - 25 min cooking time.
Cut the chillies into bite-sized pieces, size according to taste.
Finely dice the onions.
Garlic in garlic press or finely dice.
Cooking
Heat coconut oil or fat in a large pot. Sauté onions for approx. 1 - 2 min, then add potatoes, carrots, chillies and garlic and mix, sauté for another 4 - 5 min.
Add the lentils, spices and stir-fry again for approx. 1 - 3 min.
Deglaze with 1 / 2 vegetable stock, add tomatoes and season with salt to taste. Bring to boil and simmer on low heat for approx. 20 - 25 min, stirring in between and adding the remaining vegetable stock to achieve the desired consistency of the soup, if desired.
Add the coconut milk, stir and season with salt to taste.
Notizen
Tips: Important for the taste! Rinse lentils with cold water a few times, after each rinse the initially milky water becomes clear.