Stock up on vitamins and exotics before December with this week’s recipe for Coral Lentil Soup with Coconut Milk and Curry Croutons!
Originally published on December 1, 2011
Soups are life. Especially when it is winter, the sun is at 35 hours and the body needs to be filled with vitamins. And I’m not talking about Liebig sachets, but nice homemade soups, with chunks in them and a mixed vegetable green vomit color that you’ll never find in the store.
Read also: Soup combinations that work every time
Coral lentil soup, coconut milk and curry croutons — The recipe
And the great thing about soup is that when you make a pot of it and have spent 20 minutes cooking and blending your vegetables, you have enough to eat for days. A bowl on the first day, with the water to cook the risotto-style rice on the second day, with eggs, flour and milk to make a quiche or flan on the third day, and the rest in the freezer in several packets for later hungry nights. The only problem sometimes is a lack of imagination or excess ingenuity. One day a friend mixed leftover tartiflette with water to make soup, it was awful. To find some ideas for ingredient combinations, head over to Annelise’s article.
Read also: The autumn fruits and vegetables that reconcile me to the greyness
This week you can’t go wrong with Coral Lentil Soup with Coconut Milk and Curry Croutons!
Ingredients for 4 people:
- 300 g of coral lentils
- tomato concentrate
- bouillon cube
- onion
- clove garlic
- 20cl coconut milk
- bread
- olive oil
- curry, salt, pepper
Recipe:
- Chop the garlic and onion and fry them in a little olive oil in a large pot for 3-4 minutes.
- Then add the lentils, 3 tablespoons of tomato puree, a bouillon cube and one liter of water, then cook over a moderate heat (slightly boiling) for about twenty minutes.
- During this time, take care of the croutons: cut the equivalent of a person’s slice of bread into small cubes, place them in a small tall dish (such as a muffin tin, mini casserole or something, so that they are piled up, otherwise they will burn and not dry out).
- Drizzle with a little olive oil and curry, then put in the oven for 20 minutes at 200°C.
- Once the lentils are cooked, pour in the coconut milk. You can also extend with water if it doesn’t seem runny enough.
- Then give it a light blender or leave as is, then enjoy with some croutons on top!
For this winter soup recipe, I’ve chosen coral lentils, which are packed with vitamins, iron, protein and fiber, all full of goodies to get you cooking right for the Christmas feast! Its taste goes very well with coconut milk because of its sweetness and exoticism, and the homemade croutons add a crunchy and spicy touch!
Have a nice lunch!