Carrot, coral lentil and spice soup


  • 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


  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.

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