©AdobeStock, Adobe Stock Preparation: 15 minutes
Cooking: 25 minutes
Number of people: 4
Difficulty: Easy
Type of dish: Appetizer
Price: €
ingredients
250 g of coral lentils1 shallot1 pinch of red pepper1 pinch of red pepper2 tomatoes1 carrot1 clove of garlic1/2 tsp coriander seeds1.5 l vegetable broth1/2 bunch fresh cilantroSaltOlive oil
recipe
Peel the shallot, cut it finely.
Peel the garlic clove, chop it.
Peel the carrot, wash it and cut it into small cubes.
Wash the tomatoes, remove the stem, cut them into pieces.
Heat a pan with a drizzle of olive oil. Fry the shallots for a few minutes. Add a pinch of chilli and a good pinch of red pepper, the coriander seeds, stir. Add the carrots, garlic, let it return for a few minutes. Add the red lentils, tomatoes, stir and pour in the vegetable broth. If necessary, add salt and let it simmer for about 20 minutes.
Pour into serving plates, garnish with fresh chopped cilantro and enjoy.
advice:
If you don’t like cilantro, replace it with fresh parsley. If desired, you can stir the soup more or less to get a velvety texture.
Apolline Arnoux, Webedia