A delicious, flavorful soup with healthy lentils. It can be quickly made and works great as a starter!
Preparation time: 15 min + Cooking time: 40 min = Total time: 55 min
| 1 | bunch of coriander leaves |
| 2 | onions, finely chopped |
| 2 tb. | olive oil |
| 4 | cloves of garlic |
| 1 | chili, finely chopped |
| 500g | carrots, in slices |
| 200g | red lentils (dried) |
| 3 ts. | coriander (ground) |
| 1 ts. | cardamom (ground) |
| 3 ts. | cumin (ground) |
| 1500ml | vegetable stock |
| 250ml | coconut milk |
| pepper | |
| salt |
Simple Steps to Succeed
- Remove the leaves of the coriander stem. You will need both, stem and leaves.
- Brown the onions using the olive oil.
- Add the garlic, chili and coriander stems. Stir, lightly fry and salt.
- Add the carrots, lentils, 2 ts. of coriander, 1 ts. of cardamom, 2 ts. of cumin and grated coconut. Stir and lightly fry.
- Deglaze with vegetable stock.
- In a blender, puree the coriander leaves with 100ml of coconut milk. Add salt and pepper. Season to taste about 1 ts. of coriander and 1 ts. of cumin.
- When the lentils are soft-boiled, blend in a blender (or a hand blender), then add the rest of the coconut milk.
- Garnish the plates with the coriander-coconut froth.
