A classic winter dish revisited with cinnamon, Madagascar white pepper and chopped coriander leaves. A delight for your taste buds.
Red lentil, carrot and nutmeg soup
Ingredients
Serves 2-3
Preparation time: 20 minutes
Cooking time: 40 minutes
- 1 onion
- 1 tablespoon of olive oil
- 2 carrots
- 200g red lentils
- 1.5L water
- 1 vegetable stock cube
- 200ml coconut milk
- salt
- pepper
- nutmeg
Preparation
- 1/ Chop the onion finely.
- 2/ In a large pan, pour in a dash of olive oil and cook the finely chopped onion for about 5 minutes.
- 3/ Meanwhile, peel the carrots and cut them into round slices.
- 4/ Once the onions have been cooked to the point of looking white, add water and vegetable stock. Add the sliced carrot.
- 5/ Rinse the red lentils several times with clean water and add them to the stock. Add some freshly ground nutmeg, then cover and leave to simmer on a medium heat for about 40 minutes.
- 6/ At the end of cooking, blend the soup with a hand blender or a jug blender, adding coconut milk, salt and pepper.
- 7/ Serve in bowls and add a little coconut cream to serve.
Bon appétit!