Ingredients:
1 cup red lentils, rinsed
1 onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 diced carrot
400 ml coconut milk
1 liter of vegetable or chicken broth
1 teaspoon turmeric
1 teaspoon cumin
fresh cilantro for decoration
olive oil
salt and pepper to taste
Preparation:
In a large saucepan, heat the olive oil over medium heat. Fry the onion and garlic until soft.
Add the red pepper and carrots. Cook, stirring, for about 5 minutes.
Add the turmeric and cumin. Stir for another 1 minute.
Add the lentils, coconut milk and broth. Stir and bring to a boil.
Reduce the heat, cover the pot with a lid and simmer the soup for about 20-25 minutes, until the lentils are soft.
Season with salt and pepper to taste.
Serve the soup hot, garnished with fresh cilantro.