Carrot, coral lentil and spice soup

Ingredients

• 300g carrots
• 2 onions
• 350 g of coral lentils

• ground coriander

• ground turmeric

• ground cumin

• grounded ginger

• ground nutmeg

• 500 g canned peeled tomatoes

• vegetables soup

• coriander leaves

• salt, freshly ground pepper

• olive oil

• Sesame seeds

• chervil leaves

Preparation

1. Peel the carrots and cut them into slices. Peel and slice the onions. Rinse the coral lentils.

2. Pour 2 tbsp. tablespoon of olive oil, add the onions and cook for 5 minutes over medium heat, until they are translucent.

3. Add the carrots, 1 tbsp. coriander, 1 tbsp. tablespoon of turmeric, 1 tbsp. of cumin, 2 tbsp. teaspoon of ginger and 1 tbsp. teaspoon of nutmeg. Continue cooking for 5 minutes.

4. Incorporate the coral lentils, the peeled tomatoes with their juice and 1.6 l of broth. Bring to the boil, reduce the heat, then simmer for 20 minutes over low heat. Add a few coriander leaves and mix.

5. Pour the preparation into the bowl of a blender then mix until you obtain a smooth and homogeneous texture. Salt, pepper.

6. Pour the soup into bowls, sprinkle with sesame seeds and chervil leaves.