Ingredients
- 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
Preparation
-
Cut the peppers in half, remove the seeds, remove the stalk and dice them. Peel and slice the onion.
-
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.
-
At the end of cooking, add the chopped dill and mix everything finely. Serve this velouté drizzled with a little olive oil.