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When winter arrives, we love to concoct delicious soups and veloutés. With mushrooms, squash or even seasonal vegetables, these little dishes are ideal for doing good while enjoying yourself.
At 750g, we are fans of lentils, but more particularly coral lentils. Used in Indian cuisine to make dahls, coral lentils can also be transformed into delicious velouté. In this very quick to prepare version, we stock up on protein! Here’s how to recreate this spicy delight at home.
To make this recipe for 4 people, you will need:
- 1 l of vegetable broth
- 200 g of coral lentils
- 2 carrots
- 1 onion
- 1 C. to s. vegetable oil
- 2 tbsp. to c. Madras curry
- Sel or fin
- Mill pepper
- 1 yogurt
- 1 bunch of chives
- Peel and chop an onion. Wash and peel the carrots then cut them into cubes.
- Meanwhile, heat some vegetable oil in a casserole dish or frying pan.
- Brown the onions and carrots over low heat for 10 minutes then add the spices.
- Pour in the coral lentils, mix well then cover everything with the broth and bring to the boil. Do not add salt before the end of cooking the lentils, this will prevent the water from properly hydrating the lentils and slows down the cooking.
- Once the first boils, reduce the heat and simmer for around twenty minutes: the lentils should be tender.
- Using an immersion blender, blend the soup and adjust the seasoning with salt and pepper if necessary.
- To serve, pour the soup into bowls and add a spoonful of yogurt and a little chopped chives if you have them.
Advice : It is possible to prepare this soup the day before! If you want to make it in advance, don’t hesitate to add a little liquid before serving because the velouté tends to thicken as it cools.