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Le Chaudron recipe
Soupe lentilles corail coco
Red lentil and coconut soup
⏱ 30 minServes 4Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)red lentils
1onion
2carrots
2 clovesgarlic
1cm of ginger
200 ml (¾ cup)light coconut milk
800 ml (3⅓ cups)vegetable stock
1 tspturmeric
1 tspmild curry powder
1 tbspchopped cilantro
- 200 g (7 oz) red lentils
- 1 onion
- 2 carrots
- 2 cloves garlic
- 1 cm of ginger
- 200 ml (¾ cup) light coconut milk
- 800 ml (3⅓ cups) vegetable stock
- 1 tsp turmeric
- 1 tsp mild curry powder
- 1 tbsp chopped cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the red lentils in a fine sieve until the water runs clear.
- Slice the onion, chop the garlic, grate the ginger, and peel and dice the carrots.
- In a large pot, sweat the onion in a little stock (to keep it light) for 5 minutes.
- Add the garlic, ginger and carrots and cook for 3 minutes, stirring.
- Add the turmeric and curry powder and stir for 30 seconds without burning.
- Add the lentils, vegetable stock and coconut milk and bring to a simmer.
- Cover and cook gently for 20 minutes; the lentils break down and turn creamy.
- Blend half for a textured soup, or all of it for a smooth one. Sprinkle with cilantro.
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