©AdobeStock, Adobe Stock Preparation: 15 minutes
Cooking: 25 minutes
Number of people: 4
Difficulty: Easy
Type of dish: appetizer
Cost: €
Ingredients
250 g of coral lentils1 shallot1 pinch of chili1 pinch of paprika2 tomatoes1 carrot1 clove of garlic1/2 tsp coriander seeds1.5 l of vegetable broth1/2 bunch fresh cilantrosaltOlive oil
recipe
Peel the shallot, chop finely.
Peel the garlic clove, chop.
Peel the carrot, wash and cut into small cubes.
Wash the tomatoes, remove the stem, cut into pieces.
Heat a pan with a drop of olive oil. Brown the shallots for a few minutes. Add a pinch of chili and a nice pinch of paprika, coriander seeds, mix. Add carrot, garlic, let it come back for a few moments. Add red lentils, tomatoes, stir and pour vegetable stock. Add salt if necessary and simmer for about 20 minutes.
Pour onto serving plates, garnish with fresh chopped cilantro and enjoy.
Advice :
If you don’t like cilantro, replace it with fresh parsley. If you want, you can stir the soup more or less to get a velvety texture.
Apolline Arnoud, Webedia