1/3tsplemon oilfrom the baking department in the health food store
1/4tspsalt
Instructions
Heat the coconut oil in a large saucepan and sauté the onion and garlic in it. Put the lentils in a sieve, rinse with water and add to the saucepan. Add the canned tomatoes, coconut milk, water and ginger, reduce the heat and simmer gently for about 20 minutes. Puree with the hand blender or in a blender until creamy. Salt and pepper.
Put the sunflower seeds in a bowl. Mix the olive oil with lemon oil and salt and stir with the seeds. Heat a pan and roast the marinated seeds for about 3 minutes until they are lightly browned.
Pour the soup into small cups or soup plates, sprinkle with the seeds and serve hot.