Yellow lentil coconut soup

· 1 Tbsp coconut oil
· 2 cm fresh ginger root
· 1 tsp turmeric
· 1 tsp coriander
· 1 bay leaf
· 1 cinammon stick
· Pepper for tasting
· 150 g yellow lentils
· Some juice and grated peel of an organic lemon (according to your taste)
· 250 ml coconut milk
· 800 ml vegetable broth

Cooking

Carefully heat the coconut oil in a pan. Grate the ginger. Fry spices and lentils in the coconut oil for a few minutes until they acquire a slightly darker colour. Add vegetable broth and coconut milk and simmer for 20 minutes. Remove cinnamon stick and bay leaf and purrée the soup finely. Taste with salt, lemon juice and peel.

Serve like this….

Top soup with a spoonful of cream (or coconut almond milk) and fresh green herbs.