Coral lentil, tomato and coconut milk soup

Name: Coral lentil, tomato and coconut milk soup
Prep time: 10 min
Cook time: 20 min
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

by Bernard 12 January 2024

Coral lentil, tomato and coconut milk soup

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Prep Time 10

Cook Time 20

Type de plat Soupe

Servings people

Calories 397 kcal

Ingredients

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

Tried this recipe?Let us know how it was!

Coral lentil, tomato and coconut milk soup

No notes yet

Print Recipe Pin Recipe Add to Collection

Prep Time 10

Cook Time 20

Type de plat Soupe

Servings people

Calories 397 kcal

Ingredients

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

Tried this recipe?Let us know how it was!

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