Roast onions and ginger in peanut oil until translucent. Add chili and roast briefly. Add lentils and spices, pour in vegetable soup, cover, and cook on low heat for approx. 10 minutes. Add the tomatoes to the soup, bring to the boil again, season to taste and serve garnished with spring onion rings and coriander.
Nutritional values per serving: Kcal/kJ 334/1401, E. 18g, F. 10g, KH 42g, BE 2,8