125 gr red lentils (can also be replaced by 2 potatoes)
250 gr carrots
3 cm ginger root, grated
2 stock cubes
2 cloves of garlic
1 tbsp coconut oil or olive oil
200 ml coconut milk
Small bowl of Greek yogurt
4 naan breads
maybe some coriander
Wash the red lentils and clean the pumpkin. Cut the pumpkin into quarters with a large knife and remove the seeds and ribs. Peeling the pumpkin is not necessary. Cut half of the pumpkin into cubes. Grate the carrots and also chop into pieces. Put 1250 ml of water on the stove and add the lentils, pumpkin cubes, carrots, stock cubes and ginger root. Boil it for about 15 minutes so that everything is soft.
Meanwhile, finely chop the onion and garlic and fry them in a small dash of oil until light brown. Puree the soup and then add the onion, garlic and coconut milk and stir well. Add a little salt and pepper if needed and heat gently over low heat.
Ladle the soup into plates or bowls and add a tablespoon of yogurt. Queen’s Day Tip: You can also stir the yogurt with a little water and draw a crown on it with a teaspoon. Sprinkle the soup with some coriander, if desired. Serve with naan bread.