Coral lentil soup with curry and coconut milk
- Total time
- 45 min
- servings
- 4 servings
- Dish type
- Starter
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VegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
10 min
Cook
35 min
Total time
45 min
Ingredients
Ingredients
servings
- 450 g 450 g Coral lentils
- 60 cl 60 cl Coconut milk
- 60 cl 60 cl Vegetable bud
- 600 g 600 g Canned peeled tomatoes
- 1 1 Onion
- 2 Two spoons. Soup oil
- 3 Three spoons. Curry coffee powder
- Salt
- Pepper
Method
- 1
First peel and chop the onion coarsely.
- 2
In a saucepan, heat the olive oil and sauté the onion with curry for about 5 minutes.
- 3
Pour the coconut milk, mix well and let reduce for 5 minutes.
- 4
Add the coral lentils, crushed tomatoes and broth. Season with salt and pepper, then cook for 25 minutes, stirring occasionally.
- 5
After cooking, mix the soup until you get a smooth texture and serve it well hot.
Nutrition
- calories
- 320 kcal
- fatContent
- 14 g
- fiberContent
- 12 g
- sugarContent
- 8 g
- sodiumContent
- 500 mg
- proteinContent
- 14 g
- cholesterolContent
- 0 mg
- carbohydrateContent
- 45 g
- saturatedFatContent
- 10 g
- unsaturatedFatContent
- 3 g
Indicative values from the source, for the original recipe.
Source : recette-plus
Reviews
Reviews
★★★★★
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