Lentil Soup with Coconut

Finely chop the peeled onion and garlic and fry in hot oil at low temperature until translucent.

Add lentils, clear soup and coriander, bring to boil and cook with lid closed for about 50 minutes until lentils are soft.

Add the juice of one lemon, coconut cream and crushed peppercorns until the soup is slightly creamy. Season with salt, spread evenly on hot plates and bring to table sprinkled with parsley or possibly cilantro greens.

290 calories

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