Trying a daily coral lentil soup while changing the indulgences tells you this? Perfect for keeping you organized during confinement, our discovered recipes come from around the world. Easy and incredibly tasty, they will please the whole family, young and old.
Coral lentil soup in 7 express and perfect recipes for organizing the kitchen during childbirth
Green and brown lentils, we already know! Wonderful in a cold or warm salad, they often overshadow the other types of this legume. However, coral lentils have significant health benefits and virtues compared to other varieties. First, they can be prepared in record time and do not require pre-soaking. They are ready to eat in just 10 minutes. From a health perspective, coral lentils are an excellent source of plant-based protein for vegetarians and vegans. Gourmet, satiating and regulating sugar levels, they reduce appetite and maintain a harmonious silhouette. Rich in fiber, these legumes lower bad cholesterol levels and promote intestinal transit without causing gas. So, there is no reason to deprive yourself of the following recipes!
Monday: Coral lentil soup with carrot milk and coconut milk
Ingredients for 4 servings:
- 120 g of coral lentils
- 2 carrots
- 1 onion
- 1 clove of garlic
- 200 ml of coconut milk
- 1 liter of water
- olive oil
- 1 C. curry
- 1 handful fresh coriander
- salt and pepper
Preparation:
Carrots are cut into slices and placed in a pot of boiling salted water beforehand to cook. Chop the onion and crush the garlic, then fry them in a pan with a few drizzles of olive oil. After washing the lentils a few times, drain them and put them in the pan with the onions and garlic. Add curry, coriander, salt and pepper. Cover with water and cook for 20 minutes on low heat, stirring occasionally. Once the lentils and carrots have softened, the velouté is ready to puree. Before serving, pour coconut milk and garnish with coriander.
Trick:
Spinach fans can add a few leaves instead of cilantro to adapt the recipe to their own taste.
Tuesday: Easy and quick pumpkin soup with coral lentils
Ingredients for 4 servings:
- 800 g pumpkin
- 250 g of coral lentils
- cream
Preparation:
Cut the pumpkin into pieces and remove the skin. Put the pieces in cold water and boil them on high heat for 20-25 minutes. At the end of this time, put in the coral lens. Let everything cook for 15 minutes or until the lentils start to melt. Purée the velouté in the blender and finally add the fresh cream. Garnish with roasted pumpkin seeds and serve with a few slices of bread.
Wednesday: Indian Coral Lentil Soup
Ingredients for 4 people:
- 250 g of coral lentils
- 2 tomatoes
- 1 onion
- fresh ginger
- 2 cloves of garlic
- 2 onions
- 2 tbsp. curry
- 30 g of butter
- 750 ml of water
- chopped cilantro
- salt and pepper
Preparation:
Cut the onion and grate the ginger. Put the two ingredients in a large pot and fry them with a little oil. Add the curry and cook for another minute on high heat. Peel, clean and chop the tomatoes, then pour them into the pan. Add the pressed garlic, half the chopped cilantro, salt and pepper. Pour the lentils (pre-washed and drained) and the water, bring to a boil and cook for half an hour on low heat. Chop the spring onion and sprinkle it over the soup. Garnish with chopped cilantro and serve with gluten-free Indian flatbread, if desired.
Thursday: “Shorba Adas” or Lebanese coral lentil soup
Ingredients:
- 300 g of coral lentils
- 1 chopped onion
- 1 C. cumin powder
- 1 tsp turmeric
- 1 ½ tsp. olive oil
- water/chicken or vegetable broth
- lemon juice
- chopped fresh parsley
- salt and pepper
Preparation:
Heat the olive oil over medium heat in a large saucepan, add the onion and cook until translucent. Tip: stir regularly to prevent sticking. Once the onion turns a nice golden color, add the lentils (pre-washed and drained), cumin, turmeric, salt and pepper. Cook, stirring, for 1 minute. Add stock and bring to medium-high heat. Once the velouté starts to boil, lower the heat and simmer for 30 minutes. Keep ¼ of the soup in the pot and put the rest in the blender. Put everything back in the pot and add ½ the juice of half a lemon. Adjust the seasonings if necessary. Cook for a few more minutes and serve immediately in bowls. Garnish with parsley and a few slices of lemon.
Friday: Coral lentil soup with carrots and cumin in the Thermomix
Ingredients for 4 people:
- 3 carrots
- 200 g of coral lentils
- 2 onions
- 1 clove of garlic
- 1.2 liters of water
- vegetable soup
- 40 ml tomato puree
- fresh cream
- salt and pepper
- cumin
- parsley or chives (optional)
Preparation:
Start by chopping the onions and carrots, then place them with the garlic in the bowl of your Thermomix and blend for 5 seconds on speed 5. Add the lentils, water, stock, tomato paste, salt, pepper and cumin. Cook for 25 minutes on speed, 100°C on speed 1. Then spray for 1 minute on speed 10. Adjust seasoning if necessary. Garnish with a little whipped cream and parsley (or chives) before serving.
Saturday: Coral lentil soup with carrots and leeks
To warm you up and fight off the cold days, there is nothing better than a creamy homemade winter soup! This weekend we indulge in coral lentil soup with carrots and leeks. Here are the necessary ingredients for 4 creamy servings:
- 250 g of coral lentils
- 1 leek
- 1 carrot
- 1 cube of vegetable broth
- 1 C. olive oil
- juice of 1 lemon
- 1 C. cumin (powdered)
- salt and pepper
Preparation:
Dice the leek and carrot, then set aside. Heat 1 liter of water. Take the peel of a lemon and collect its juice. In a saucepan, fry the slices of carrot and leek with a little olive oil, lemon zest, juice and cumin powder. Mix everything well and boil for 2-3 minutes. Add the lentils, boiling water and vegetable broth. Add salt and pepper. Bring to a boil and once the water boils, lower the heat and simmer for 20 minutes. At the end of this time, the vegetables should be quite tender. If this is the case, put the velouté in a blender and add a few drops of lemon juice and a little stock. Adjust the seasonings if necessary. Serve immediately!
Trick:
You can add a few broccoli florets to it.
Sunday: Turkish Red Lentil Soup Recipe
Ingredients for 4 servings:
- 120 g of coral lentils
- 1.2 liters of water
- 1 potato
- 1 carrot
- 1 onion
- 1 clove of garlic
- 2 tbsp. tablespoon of tomato puree
- 1 C. olive oil
- 1/2 tsp. turmeric
- salt and pepper
Preparation:
Start by washing and peeling the vegetables. Dice the potato and carrot. Cut the onion and crush the garlic. Heat some olive oil in a saucepan and sauté the chopped onion and crushed garlic for a few minutes over medium heat. Add the tomato puree, paprika, salt and pepper. Pour the water, cover and let it simmer on low heat for 30 minutes. Stir the soup and pour into a large salad bowl or soup bowl. Adjust seasoning if necessary and serve hot.
Trick:
A few dried mint leaves will greatly enhance the taste of your velouté. Those toeing the line can swap the potato for a sweet potato.