Coral lentil, tomato and coconut milk soup
Ingredients
- 1 onion
- 3 shallots
- 4 garlic cloves
- 450 g coral lentils
- 1,5 liter water
- 400 g canned whole tomatoes
- 300 g coconut milk
- 2 c. coffee yellow curry powder
- 1/2 c. coffee cumin
- hot pepper, salt, pepper, olive oil
Instructions
- Pour 3 tablespoons of olive oil into a large saucepan. Heat over moderate heat, then add the onion, shallots and garlic cloves, all peeled and chopped.
- Peel a piece of ginger, chop it up and add it to the pan.
- Allow to brown well. Meanwhile, rinse the coral lentils under a trickle of cold water in a sieve. Add them to the pan.
- Pour in the liter and a half of water and the 400g of whole tinned tomatoes (with juice).
- Cook for 15 minutes over moderate heat from the boil.
- Add the spices: cumin, yellow curry powder and hot pepper. Season with salt and pepper. Pour in the coconut milk. Blend with an immersion blender.
- Feel free to add fresh coriander, washed and coarsely chopped. You can remix a little.
- Serve the soup piping hot. If you reheat it the next day, add a little water to re-spread it.
Nutrition
Calories: 397kcalCarbohydrates: 54gProtein: 22gFat: 12gSaturated Fat: 10gSodium: 122mgPotassium: 1041mgFiber: 25gSugar: 5gVitamin A: 117IUVitamin C: 13mgCalcium: 96mgIron: 8mg
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