Coral lentil, fennel and coconut soup


– 2 dill bulbs
– ginger
– 2 shallots
– 1 clove of garlic
– 1 small pepper
– 2 tablespoons of peanut butter
– 1 cardamom pod
– fennel seeds
– 5 cl perno
– 100 g of coral lentils
– 40 cl of coconut milk
– 30 cl of water
– lime juice
– coriander leaves


Stage 1

Remove the first leaf sheath from 2 fennel bulbs as well as the base.

Cut them into cubes.

2nd step

Peel and grate a 3cm piece of ginger.

Step 3

Peel and finely chop 2 shallots.

Peel and crush 1 clove of garlic with a garlic press.

Clean a small pepper from the seeds and cut it.

Step 4

Heat 2 tbsp. with neutral oil (peanut) in a large pan with ginger, 1 crushed cardamom pod, shallot, garlic, 1 tbsp. ° C. fennel and chili seeds.

Step 5

Stir and cook for 2 to 3 minutes over medium heat.

Add the diced fennel and 5cl Pernod.

Allow to evaporate and add 100 g of coral lentils, 40 cl of coconut milk and 30 cl of water.

Step 6

Bring to a boil, then simmer for about 15 minutes over low heat.

Step 7

Just before serving, add a squeeze of lime juice and garnish with coriander leaves.

I’m reading


To stock up on delicious little greens, we happily dive into Catherine Madani’s book, from which our recipe is derived. It restores the line of plants, long relegated to the rank of mere accompaniment (even decoration). Celery and pear velouté, heirloom vegetable casserole, Swiss chard with Soisson beans, roasted root… You won’t be bored at the table. And, of course, with each of these recipes, we will significantly exceed the 5 fruits and vegetables that are recommended for us per day. “Vegetarian Madness!”, by Catherine Madani, ed. of La Martiniere, 150 p. 19.90 euros.

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