A filling soup with red lentils, carrot and coconut milk. Leftovers taste even better the next day.
Finely chop 1 medium onion and 2 small garlic, and dice 2 medium carrot.
Heat 1 tbsp rapeseed oil in a pot and cook the onion, garlic and carrot for 5 minutes over medium heat.
Add 1 tbsp curry powder and stir for half a minute. Add 300 g red lentils, 400 g canned tomatoes and 800 ml vegetable stock.
Simmer with the lid on for 15 minutes until the lentils are tender.
Stir in 200 ml coconut milk, simmer 5 more minutes and season with 1 tsp salt.
Serve with good bread.
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