Stock up on vitamins and exotics for December with this week’s Coral Lentil Soup with Coconut Milk and Curry Croutons!
Originally published on December 1, 2011
Soups are life. Especially when it’s winter, the sun is 35 hours a day, and the body needs to be filled with vitamins. And I’m not talking about Liebig’s bags, but about good homemade soups, with chunks in them and mixed vegetable-green vomit, which you will never find in the store.
Read also: Soup combinations that work every time
Coral soup with lentils, coconut milk and curry croutons – Recipe
And the great thing about soup is that if you make a pot of it and spend 20 minutes cooking and mixing the vegetables, you have enough food for several days. A bowl on day one, with water to cook risotto-style rice on day two, with eggs, flour and milk to make quiche or flan on day three, and the rest in the freezer in a few bags for hungry nights. The only problem is sometimes a lack of imagination or an excess of ingenuity. A friend once mixed leftover tortiflette with water to make a soup, it was awful. For some ingredient pairing ideas, head over to Annelise’s article.
Read also: Autumn fruits and vegetables that reconcile me with grayness
This week you can’t go wrong with Coral Lentil Soup with Coconut Milk and Curry Croutons!
Ingredients for 4 people:
- 300 g of coral lentils
- tomato concentrate
- bouillon cube
- a clove of garlic
- 20 ml of coconut milk
- olive oil
- curry, salt, pepper
- Mince the garlic and onion and fry them in a little olive oil in a large pot for 3-4 minutes.
- Then add the lentils, 3 tablespoons of tomato puree, a bouillon cube and a liter of water, then cook over medium heat (slow boiling) for about twenty minutes.
- At this time, take care of the croutons: cut them into small cubes, the equivalent of slices of bread per person, put them in a small, tall container (such as a muffin tin, mini casserole dish, etc.) so that they rise, otherwise they will burn and not dry out.
- Drizzle with a little olive oil and curry powder, then place in the oven for 20 minutes at 200°C.
- Once the lentils are cooked, pour the coconut milk over the top. You can also extend the water if you think it is not liquid enough.
- Then skip the light blender or leave as is and then enjoy some croutons!
For this winter soup recipe, I’ve chosen coral lentils, which are full of vitamins, iron, protein and fiber, all packed full of goodies to get you ready for the Christmas orgy! Its taste goes very well with coconut milk because of its sweetness and exoticism, and the homemade croutons add a crunchy and savory touch!
Have a nice lunch!