Coral lentils, fennel and coconut soup


– 2 fennel bulbs
– ginger
– 2 shallots
– 1 clove of garlic
– 1 small pepper
– 2 tablespoons of peanut oil
– 1 cardamom pod
– fennel seeds
– 5 cl pernod
– 100 g of coral lentils
– 40 cl of coconut milk
– 30 cl of water
– lime juice
– coriander leaves


Step 1

Remove the first leaf envelope and also the base from two fennel bulbs.

Cut them into cubes.

Step 2

Peel and grate a 3 cm piece of ginger.

Step 3

Peel and finely chop 2 shallots.

Peel and crush 1 clove of garlic using a garlic press.

Remove the seeds from the small bell pepper and chop.

Step 4

Heat 2 tbsp. at s. neutral oil (peanut) in a large pan with ginger, 1 crushed cardamom pod, shallot, garlic and 1 tbsp. c. fennel seeds and chili.

Step 5

Stir and cook over medium heat for 2-3 minutes.

Add the diced fennel and 5 cl of Pernod.

Let it evaporate and add 100 g of coral lentils, 40 cl of coconut milk and 30 cl of water.

Step 6

Bring to a boil, then simmer for about 15 minutes.

Step 7

Just before serving, add a squeeze of lime juice and garnish with coriander leaves.

To read


To stock up on delicious vegetables, we happily dive into Catherine Madan’s book, from which our recipe comes. It restores stripes to plants that have long been relegated to simple companions (even for decoration). Celery and pear velouté, vegetable casserole, Swiss chard with Soissons beans, root gratin… You never get bored at the table. And of course, with all these recipes, we significantly exceed the recommended 5 fruits and vegetables per day. “Vegetable Madness!” by Catherine Madani, ed. La Martiniere, 150 pages. €19.90.

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