Kokos-Curry-Linsensuppe

Zubereitung

1. Grate the carrots and sauté them with garlic, ginger and curry powder in a splash of water for 2 minutes.
2. Add the rinsed red lentils, light coconut milk and 300 ml of water and simmer for 12–15 minutes.
3. Stir in the edamame for the last 3 minutes, season with salt and lime and pack it hot.