Creamy Coconut Red Lentil Soup

Finely dice ¹/₄ head Onions and 35 gr Carrots, mince ¹/₂ clove Garlic, finely grate 2.5 gr Ginger root, chop 2.5 gr Fresh Cilantro, and thoroughly rinse 65 gr Lentils (red) in a fine mesh sieve under cold water.

Heat ³/₄ tbsp Sunflower oil in a deep pot over medium heat.

Add the diced onions and carrots to the pot and cook for 4 to 5 minutes until tender.

Add the minced garlic, grated ginger root, ³/₄ tsp Curry, 1 tsp Turmeric, and ¹/₂ tsp Ground cumin, stirring constantly for 30 to 45 seconds until fragrant.

Add the rinsed red lentils, 100 gr Canned Diced Tomatoes, and 2.5 gr Vegetable Broth into the pot, stirring well to combine.

Bring the liquid to a gentle boil, then reduce the heat to low, cover partially with a lid, and simmer for 15 to 18 minutes until the lentils are soft and naturally breaking down.

Pour in 100 ml Coconut milk, stir thoroughly, and let the soup simmer uncovered for 4 to 5 minutes to achieve a rich, creamy consistency.

Season the soup with ¹/₄ tsp Table salt, ¹/₄ tsp Black Pepper - Powder, and ¹/₂ tbsp Lemon Juice, then ladle into warm bowls and garnish with the chopped fresh cilantro.