Preparation time: 20 min
Cooking time about: 25 min
Peel and finely chop the onion and garlic. Heat the oil in a saucepan and sauté the chopped over moderate heat, add the lentils, sauté while stirring, then pour the broth and the tomato puree. Season with salt, pepper, cumin, ginger, cayenne pepper and paprika. Cook for about 15-20 minutes over low heat, stirring occasionally. Cut the bread into cubes and let it soften in the pan with hot butter. Take about 1/3 of the lentil soup and puree it, adding the coconut milk, then pour it into the pan. Season with salt, pepper and cayenne pepper. Pour the soup in the bowls, sprinkle with croutons and serve immediately.
