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Le Chaudron recipe

Soupe de lentilles corail

Spiced red lentil soup

⏱ 35 minServes 4Easy180 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
  • 1 tbspcurry paste
  • 2 tspground cumin
  • 1 tspturmeric
  • 1 tspground coriander
  • 60 g (2 oz)unsalted butter
  • 1.2 L (5 cups)vegetable stock
  • 400 ml (1⅔ cups)coconut milk
  • 3 tbspolive oil
  • 1bunch of fresh cilantro
  • 1lime
  • 100 g (3½ oz)toasted cashews
  • 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
  • 1 tbsp curry paste
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 60 g (2 oz) unsalted butter
  • 1.2 L (5 cups) vegetable stock
  • 400 ml (1⅔ cups) coconut milk
  • 3 tbsp olive oil
  • 1 bunch of fresh cilantro
  • 1 lime
  • 100 g (3½ oz) toasted cashews
  • 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 ginger.
  3. Peel the 2 carrots and cut into 1 cm (⅜ in) dice — they add color and sweetness to balance the curry.
  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 1 minute, stirring constantly. Stir in the curry paste, cumin, turmeric and ground coriander and toast for 1 minute over low heat.
  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 velvety. Stir in the coconut milk and heat for 3 minutes. Serve topped with chopped cilantro, crushed cashews and a squeeze of lime.

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