Heat the oil in a saucepan and sauté the ginger, curry, diced onion and finely chopped chili pepper for a few minutes.
Add the lentils and diced peppers and sauté as well. Pour in the chicken soup and let it bubble up. Add the coconut milk and simmer gently for about 45 minutes until the lentils break down.
Blend the soup with the blender and season with salt, pepper and juice of one lemon.
Spread on top. Very tasty.
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