Vegetarian soup with carrots and coral lentils

Ingredients

For 4 servings

• •525 g 525 g of coral lenses
• •450 g 450 g carrots
• •750 g 750 g canned peeled tomatoes
• •3 3 onions
• •ground nutmeg
• •vegetable broth
• •coriander leaves
• •olive oil
• •sesame seeds
• •deer leaves
• •ground coriander
• •ground turmeric
• •ground cumin
• •ground ginger
• •salt
• •pepper

Method

1. 1.Start by preparing your vegetables: peel the carrots and cut them into not too thick slices.
2. 2.Peel the onions and slice them finely. Put them away.
3. 3.Rinse the coral lentils in cold water in a colander, then drain them.
4. 4.In a large saucepan, pour 2 tablespoons of olive oil and heat over medium heat.
5. 5.Sauté the chopped onions for about 5 minutes, stirring occasionally until they become translucent and tender.
6. 6.Now add the carrot washers with all the spices: 1 teaspoon of ground coriander, 1 tablespoon of turmeric, 1 tablespoon of cumin, 2 teaspoons of ginger and 1 teaspoon of nutmeg. Cook for 5 minutes, mixing well.
7. 7.Add drained coral lentils, peeled tomatoes with all their juice and pour 1.8 liters of broth. Mix it all together.
8. 8.Bring to a boil, then reduce the heat and simmer gently for 20 minutes. Add some fresh coriander leaves at the end of cooking and mix.
9. 9.Transfer the preparation to a blender and mix until you get a smooth, creamy soup. Taste and adjust the seasoning with salt and pepper according to your taste.
10. 10.Serve the soup well hot in bowls, then decorate with a pinch of sesame seeds and some fresh deer leaves.