Creamy coral lentil and pepper soup


  • 100 g of coral lentils
  • 2 red peppers
  • 1 onion
  • 3 tablespoons of olive oil + 1 drizzle
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) of ras el-hanout
  • 1 small bunch of dill
  • 1 pinch of coarse salt


  1. Cut the peppers in half, remove the seeds, remove the stalk and dice them. Peel and slice the onion.

  2. Heat the oil in a casserole dish over medium heat. Add the onion, peppers, cumin and ras el-hanout, then sauté for 5 minutes, stirring. Pour in 1.5 litres of water, the coral lentils and salt. Bring to the boil and cook for 30 minutes over medium heat.

  3. At the end of cooking, add the chopped dill and mix everything finely. Serve this velouté drizzled with a little olive oil.

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