Coral lentil, fennel and coconut soup


– 2 bulbs of dill
– ginger
– 2 shallots
– 1 clove of garlic
– 1 small pepper
– 2 tablespoons of peanut oil
– 1 pod of cardamom
– fennel seeds
– 5 ml of transfer
– 100 g of coral lentils
– 40 ml of coconut milk
– 30 ml of water
– lime juice
– coriander leaves


Step 1

Remove the first layer of leaves from 2 fennel bulbs, as well as the base.

Cut them into cubes.

2nd step

Peel and grate a 3 cm piece of ginger.

Step 3

Peel and finely chop 2 shallots.

Peel and mince 1 clove of garlic using a garlic press.

Remove the seeds from the small pepper and grind it.

Step 4

Heat 2 art. at of neutral oil (peanut) in a large pan with ginger, 1 chopped cardamom pod, shallot, garlic, 1 tbsp. c. fennel seeds and chili pepper.

Step 5

Stir and cook for 2 to 3 minutes over medium heat.

Add the diced fennel and 5 liters of Pernod.

Let it evaporate and add 100g of coral lentils, 40ml of coconut milk and 30ml of water.

Step 6

Bring to a boil, then simmer for about 15 minutes.

Step 7

Just before serving, add a squeeze of lime juice and garnish with coriander leaves.

To read


To stock up on delicious little vegetables, we’re happy to dive into Catherine Madani’s book, from which our recipe is taken. He restores the line to plants, long relegated to the rank of a simple accompaniment (even decor). Celery and pear velouté, heirloom vegetable casserole, Swiss chard with Soisson beans, root gratin… You won’t be bored at the table. And of course, with each of these recipes, we go well beyond the recommended 5 fruits and vegetables per day. “Vegetarian Madness!” Catherine Madani, ed. La Martiniere, 150 pages. 19.90 euros.

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