Coconut Lentil Soup - cooking recipe

Ingredients

200 ml red lentils
3/4 inch fresh ginger (2 cm)
1 onion
1 garlic clove
1 tablespoon oil
1 teaspoon turmeric
400 ml chicken stock
1 (400 g) can crushed tomatoes
200 ml coconut milk

Preparation

Rinse and drain lentils.
Finely chop ginger, onion and garlic clove.
Heat oil in a pot and saute chopped ginger, onion and garlic until softened.
Add turmeric, hot chicken stock, crushed tomatoes and the lentils; bring to boil and allow to simmer for 20 minutes.
Puree the soup in a blender until smooth and return to the pot (or use a hand-held blender).
Add coconut milk and heat gently.