Coral Lentil Soup – Different recipes to try this winter

Tasting daily coral lentil soup, changing pleasures, does it tell you? Perfect for keeping you organized during confinement, our unearthed recipes come from around the world. Light and very tasty, they will be enjoyed by the whole family, both young and old.

Coral Lentil Soup in 7 Express-Perfect Recipes You Can Make in the Kitchen While Incarcerated

Recipes for winter red lentil soup

Green and brown lentils, we already know! Great in a cold or warm salad, they often overshadow other types of this legume. However, coral lentils have significant health benefits and advantages over other varieties. Firstly, they are prepared in record time and do not require pre-soaking. After just 10 minutes, they are ready to use. Health-wise, lentils are a great source of plant-based protein for vegetarians and vegans. Refined, satiating and sugar-regulating, they reduce cravings and maintain a harmonious silhouette. These legumes, rich in fiber, reduce the level of bad cholesterol and promote intestinal transit without causing gas formation. Therefore, there is no reason to deprive yourself of the following recipes!

Monday: Coral lentil soup with carrot milk and coconut milk

lentil soup coconut milk lentil soup carrot

Ingredients for 4 servings:

  • 120 g of coral lentils
  • 2 carrots
  • 1 onion
  • 1 clove of garlic
  • 200 ml of coconut milk
  • 1 liter of water
  • olive oil
  • 1 S. curry
  • 1 handful of fresh coriander
  • salt and pepper

velouté coral lentils coconut milk soup curry coral lentils carrots

Preparation:

Cut the carrots into slices and put them in a pan with boiling salted water for pre-cooking. Chop the onion and mince the garlic, then fry them in a pan with a few drops of olive oil. After washing the lentils several times, dry them and put them in a pot with onions and garlic. Add the curry, coriander, salt and pepper. Pour water and cook for 20 minutes over low heat, stirring occasionally. Once the lentils and carrots are soft, the velouté is ready to be mixed. Before serving, pour coconut milk and garnish with coriander.

winter red lentil soup and spinach soup

Trick:

Spinach lovers can add a few leaves instead of cilantro to adapt the recipe to their taste.

Tuesday: Easy and quick pumpkin soup with coral lentils

Pumpkin soup recipes with red lentils winter soups

Ingredients for 4 servings:

  • 800 g of pumpkin
  • 250 g of coral lentils
  • Creamed

pumpkin soup quick coral lentil soup

Preparation:

Cut the pumpkin into pieces and remove the skin. Immerse the pieces in cold water and cook them over high heat for 20-25 minutes. At the end of this time, put the coral lentils. Let everything simmer for 15 minutes or until the lentils start to melt. Pass the velouté in the blender and finally add the fresh cream. Garnish with toasted pumpkin seeds and serve with a few slices of bread.

Wednesday: Indian Coral Lentil Soup

tomato coral lentil soup with coral curry

Ingredients for 4 people:

  • 250 g of coral lentils
  • 2 tomatoes
  • 1 onion
  • fresh ginger
  • 2 cloves of garlic
  • 2 onions
  • 2 tbsp. Curry
  • 30 g of butter
  • 750 ml of water
  • chopped coriander
  • salt and pepper

Preparation:

Chop the onion and grate the ginger. Place the two ingredients in a large pot and brown them with a little butter. Add the curry and cook for another minute on high heat. Peel, seed and chop the tomatoes, then pour them into the pan. Add the crushed garlic, half the chopped cilantro, salt and pepper. Pour lentils (pre-washed and dried) and water, bring to a boil and cook for half an hour on low heat. Chop the spring onions and sprinkle over the soup. Garnish with chopped cilantro and serve with a gluten-free Indian flatbread, if desired.

Thursday: “Shorba Addas” or Lebanese Coral Lentil Soup

a traditional Lebanese winter coral lentil soup

Ingredients:

  • 300 g of coral lentils
  • 1 chopped onion
  • 1 S. cumin powder
  • 1 teaspoon of turmeric
  • 1 ½ tsp. olive oil
  • water / chicken or vegetable broth
  • lemon juice
  • chopped fresh parsley
  • salt and pepper

shorba adas recipe lebanese curcuma coral lentil soup

Preparation:

Heat the olive oil over medium heat in a large pot, add the onion and cook until translucent. Tip: Stir regularly to prevent sticking. When the onion turns golden, add the lentils (pre-washed and drained), cumin, turmeric, salt and pepper. Cook, stirring, for 1 minute. Add broth and bring to medium-high heat. Once the velouté comes to a boil, reduce the heat and simmer for 30 minutes. Put ¼ of the soup into a saucepan and put the rest into a blender. Put everything back in the pot and add ½ the juice of half a lemon. Adjust seasonings if necessary. Cook for a few more minutes and serve immediately in bowls. Garnish with parsley and a few lemon wedges.

Friday: Coral Lentil Soup with Carrots and Cumin in the Thermomix

coral lentil soup carrot cumin thermomix coral lentil soup

Ingredients for 4 people:

  • 3 carrots
  • 200 g of coral lentils
  • 2 onions
  • 1 clove of garlic
  • 1.2 liters of water
  • vegetable soup
  • 40 ml of tomato puree
  • fresh liquid cream
  • salt and pepper
  • cumin
  • parsley or chives (optional)

Preparation:

Start by chopping the onion and carrot, then place them with the garlic in the bowl of your Thermomix and blend for 5 seconds on speed 5. Add the lentils, water, stock, tomato puree, salt, pepper and cumin. Cook for 25 minutes on speed, 100°C on speed 1. Then grind for 1 minute on speed 10. Add seasonings if necessary. Garnish with a little whipped cream and parsley (or chives) before serving.

Saturday: Coral lentil soup with carrots and leeks

coral lentil and carrot leek soup

To warm you up and fight the cold days, there is nothing better than a creamy homemade winter soup! This weekend we’re indulging in Coral Lentil Soup with Carrots and Leeks. Here are the ingredients needed for 4 servings of cream:

  • 250 g of coral lentils
  • 1 leek
  • 1 carrot
  • 1 vegetable bouillon cube
  • 1 S. olive oil
  • juice of 1 lemon
  • 1 tsp cumin (powder)
  • salt and pepper

Preparation:

Cut the leeks and carrots into rings, then set aside. Heat 1 liter of water. Take the peel of a lemon and collect the juice from it. Fry the carrot and leek slices in a pan with a little olive oil, lemon zest, juice and cumin powder. Mix everything well and cook for 2-3 minutes. Add lentils, boiling water and vegetable broth. Salt and pepper. Bring to a boil and once the water boils, reduce the heat and simmer for 20 minutes. At the end of this time, the vegetables should be quite soft. If so, transfer the velouté to a blender and add a few drops of lemon juice and a little broth. Add seasonings if needed. Serve immediately!

Trick:

You can add some broccoli florets to it.

Sunday: Turkish red lentil soup recipe

Tomato Red Lentil Soup Red Lentil Soup Carrot Sweet Potato Lentil Soup

Ingredients for 4 servings:

  • 120 g of coral lentils
  • 1.2 liters of water
  • 1 potato
  • 1 carrot
  • 1 onion
  • 1 clove of garlic
  • 2 tbsp. a tablespoon of tomato puree
  • 1 S. olive oil
  • 1/2 tsp. turmeric
  • salt and pepper

Preparation:

Start by washing and cleaning the vegetables. Cut potatoes and carrots into cubes. Chop the onion and mince the garlic. Heat a little olive oil in a pan and fry the chopped onion and minced garlic for a few minutes over medium heat. Add tomato puree, paprika, salt and pepper. Pour water, cover with a lid and simmer for 30 minutes. Stir the soup and pour it into a large salad bowl or soup bowl. Add seasonings if needed and serve hot.

Trick:

A few dried mint leaves will greatly improve the taste of your velouté. Those who toe the line can swap potatoes for sweet potatoes.

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