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Le Chaudron recipe

Crème de lentilles au cumin

Creamy red lentil soup with cumin

⏱ 30 minServes 4Easy185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)red lentils
  • 2yellow onions
  • 4 clovesgarlic
  • 3cm (1½ in) fresh ginger
  • 2carrots
  • 60 g (2 oz)unsalted butter
  • 2 tbspground cumin
  • 1 tspground coriander
  • 1 tspturmeric
  • 1 L (4¼ cups)vegetable stock
  • 400 ml (1⅔ cups)coconut milk
  • 3 tbspolive oil
  • 1bunch of fresh cilantro
  • 1lemon
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 400 g (14 oz) red lentils
  • 2 yellow onions
  • 4 cloves garlic
  • 3 cm (1½ in) fresh ginger
  • 2 carrots
  • 60 g (2 oz) unsalted butter
  • 2 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 L (4¼ cups) vegetable stock
  • 400 ml (1⅔ cups) coconut milk
  • 3 tbsp olive oil
  • 1 bunch of fresh cilantro
  • 1 lemon
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan1 immersion blender1 chef’s knife1 vegetable peeler1 wooden spoonBlack peppercorns

03 — Method

  1. Rinse the 400 g (14 oz) of red lentils under cold water until it runs clear.
  2. Thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and chop finely. Finely grate the 3 cm (1 in) piece of peeled fresh ginger.
  3. Peel the 2 carrots and cut into 1 cm (⅜ in) dice — they add color and a sweetness that balances the cumin.
  4. Heat 3 tbsp of olive oil and the unsalted butter in the large saucepan over medium heat and cook the onions for 8 minutes until soft and golden.
  5. Add the garlic and ginger and cook for 1 minute, stirring constantly. Stir in the ground cumin, coriander and turmeric and toast for 1 minute.
  6. Toasting the spices is ABSOLUTELY essential — without it the soup will taste flat.
  7. Add the lentils and carrots and stir for 1 minute to coat. Pour in hot vegetable stock to cover, bring to a simmer and cook over low heat for 20 minutes until the lentils are soft.
  8. Blend right in the pan with an immersion blender until perfectly smooth. Stir in the coconut milk and heat for 3 minutes. Serve topped with fresh cilantro and a squeeze of lemon.

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