Does it tell you when you’re tasting your daily coral lentil soup while changing your pleasures? Our unearthed recipes are from all over the world, perfect for keeping you organized while you’re stuck. Simple and delicious, they will please the whole family, both young and old.
Coral lentil soup with 7 quick and perfect recipes that can be organized in the kitchen during labor
Green and brown lenses, we already know! They are great in a cold or warm salad, but they are often overshadowed by other types of this legume. However, coral lentils have significant health benefits and virtues compared to other varieties. First of all, they are ready in record time and do not require pre-soaking. In just 10 minutes, they are ready to eat as is. On the health side, coral lentils are a great source of plant-based protein for vegetarians and vegans. Gourmet, saturates and regulates sugar levels, reduces cravings and maintains a harmonious silhouette. These fiber-rich legumes lower bad cholesterol and promote bowel movement without causing gas. So there is no reason to miss out on the following recipes!
Monday: Coral lentil soup with carrot milk and coconut milk
Ingredients for 4 servings:
- 120 g of coral lentils
- 2 carrots
- 1 onion
- 1 clove of garlic
- 200 ml of coconut milk
- 1 liter of water
- olive oil
- 1 C. curry
- 1 handful of fresh coriander
- salt and pepper
Preparation:
Cut the carrots into slices and pre-cook them in boiling salted water. Slice the onion and crush the garlic, then brown them in a pan with a few drops of olive oil. After washing the lentils several times, drain them and put them in a pan with the onion and garlic. Add curry, coriander, salt and pepper. Cover with water and cook over low heat for 20 minutes, stirring occasionally. When the lentils and carrots are soft, the velouté is ready to be mixed. Before serving, pour coconut milk on top and garnish with cilantro.
Trick:
Spinach fans can add a few leaves instead of cilantro to adjust the recipe to their taste.
Tuesday: Easy and quick pumpkin soup with coral lentils
Ingredients for 4 servings:
- 800 g pumpkin
- 250 g of coral lentils
- sour cream
Preparation:
Cut the pumpkin into pieces and remove the skin. Put the pieces in cold water and cook them on high heat for 20-25 min. At the end of this time, put the coral lenses. Let everything cook for 15 minutes or until the lentils start to melt. Beat the velouté in a blender and finally add heavy cream. Garnish with toasted pumpkin seeds and serve with a few slices of bread.
Wednesday: Indian Coral Lentil Soup
Ingredients for 4 people:
- 250 g of coral lentils
- 2 tomatoes
- 1 onion
- fresh ginger
- 2 cloves of garlic
- 2 onions
- 2 tbsp. curry
- 30 g of butter
- 750 ml of water
- chopped coriander
- salt and pepper
Preparation:
Chop the onion and grate the ginger. Place these two ingredients in a large saucepan and brown with a little butter. Add the curry and cook for another minute on high heat. Peel, seed and crush the tomatoes, then pour them into the pan. Add pressed garlic, half of chopped coriander, salt and pepper. Pour the lentils (pre-washed and drained) and water, bring to a boil and cook for half an hour on low heat. Slice the spring onions and sprinkle over the soup. Garnish with chopped cilantro and serve with gluten-free Indian flatbread, if desired.
Thursday: “Shorba Adas” or Lebanese coral lentil soup
Ingredients:
- 300 g of coral lentils
- 1 chopped onion
- 1 C. cumin powder
- 1 teaspoon of turmeric
- 1 ½ tsp. olive oil
- water/chicken or vegetable broth
- lemon juice
- chopped fresh parsley
- salt and pepper
Preparation:
Heat the olive oil in a large saucepan over medium heat, add the onion and heat until translucent. Tip: Stir regularly enough to prevent sticking. When the onion has turned a nice golden color, add the lentils (washed and drained beforehand), cumin, turmeric, salt and pepper. Cook, stirring, for 1 minute. Add stock and heat over medium-high heat. When the velouté starts to boil, lower the heat and simmer for 30 minutes. Keep ¼ of the soup in the saucepan and put the rest in the blender. Return everything to the saucepan and add the juice of ½ a lemon. Adjust the seasoning if necessary. Cook for a few more minutes and serve immediately in bowls. Garnish with parsley and a few lemon wedges.
Friday: Coral lentil soup with carrots and cumin in the Thermomix
Ingredients for 4 people:
- 3 carrots
- 200 g of coral lentils
- 2 onions
- 1 clove of garlic
- 1.2 liters of water
- vegetable soup
- 40 ml tomato puree
- fresh cream
- salt and pepper
- caraway seeds
- parsley or chives (optional)
Preparation:
Start by chopping the onion and carrot, then place them in the Thermomix bowl with the garlic and blend for 5 seconds on speed 5. Add the lentils, water, stock, tomato puree, salt, pepper and cumin. Bake for 25 minutes on speed, 100°C on speed 1. Then powder for 1 min on speed 10. Adjust seasoning if necessary. Before serving, garnish with a little whipped cream and parsley (or chives).
Saturday: Coral lentil soup with carrots and leeks
There’s nothing better than a creamy homemade winter soup to warm you up and fight the cold days! This weekend we succumb to coral lentil soup with carrots and leeks. Here are the ingredients for 4 creamy servings:
- 250 g of coral lentils
- 1 leek
- 1 carrot
- 1 vegetable stock cube
- 1 C. olive oil
- Juice of 1 lemon
- 1 C. cumin (powder)
- salt and pepper
Preparation:
Cut the leek and carrot into rings, then set aside. Heat 1 liter of water. Take the peel of a lemon and collect its juice. Brown the carrot and leek slices in a saucepan with a little olive oil, lemon zest, juice and cumin powder. Mix everything well and cook for 2-3 minutes. Add lentils, boiling water and vegetable stock. Add salt and pepper. Bring to a boil and when the water boils, lower the heat and simmer for 20 minutes. By the end of this time, the vegetables should be quite soft. If it does, put the velouté in a blender and add a few drops of lemon juice and a little stock. Adjust the seasoning if necessary. Serve now!
Trick:
You can add a few broccoli florets to it.
Sunday: Turkish Red Lentil Soup Recipe
Ingredients for 4 servings:
- 120 g of coral lentils
- 1.2 liters of water
- 1 potato
- 1 carrot
- 1 onion
- 1 clove of garlic
- 2 tbsp. a tablespoon of tomato puree
- 1 C. olive oil
- 1/2 tsp. turmeric
- salt and pepper
Preparation:
Start by washing and peeling the vegetables. Cut the potato and carrot. Chop the onion and crush the garlic. Heat a little olive oil in a pot and fry the chopped onion and crushed garlic for a few minutes on medium heat. Add tomato puree, paprika, salt and pepper. Pour water, cover with a lid and simmer for 30 minutes on low heat. Blend the soup and pour into a large salad bowl or soup puree. Season if necessary and serve hot.
Trick:
A few dried mint leaves will greatly enhance the flavor of your velouté. Whoever holds the line can exchange potatoes for sweet potatoes.