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Le Chaudron recipe
Soupe de lentilles corail au curcuma
Red lentil and turmeric soup
⏱ 35 minServes 4Easy190 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)red lentils
1onion
1carrot
1 tspturmeric
2 tbspolive oil
1liter (1 qt) vegetable stock
1 clovegarlic
- 200 g (7 oz) red lentils
- 1 onion
- 1 carrot
- 1 tsp turmeric
- 2 tbsp olive oil
- 1 liter (1 qt) vegetable stock
- 1 clove garlic
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 well in a sieve under cold water, slice the onion and crush the garlic clove.
- Peel the carrot and cut into small, even dice.
- Sauté the onion and garlic in the olive oil, then add the turmeric and stir for 1 min.
- Add the lentils and carrot, pour in the hot vegetable stock and slowly bring to a boil.
- Simmer over low heat about 20 min, until the lentils are soft.
- Blend part of the soup to thicken slightly, adjust the seasoning and serve hot in bowls.
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