Coral lentil, tomato and coconut milk soup

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After the holidays and the galettes, it may be time to lighten up the dishes a little, but without sacrificing the taste for good things! I’d probably already suggested a coral lentil soup on my cooking site, but here the tomato (in a tin) is a game-changer! This soup is ready in less than 30 minutes. I make them regularly because I’m a fan of coral lentils in all their forms. A great way to warm up in the dead of winter!

Recipe:

• 1 onion
• 3 shallots
• 4 garlic cloves
• 2cm fresh ginger
• 450g coral lentils
• 1.5l water
• 400g canned whole tomatoes
• 300g coconut milk
• 2 teaspoons curry powder
• 1/2 teaspoon cumin
• chilli, salt, pepper, olive oil

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 cut into pieces.

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.