Preparation: 15 minutes
Preparation: 25 minutes
Number of people: 4
Type of dish: Sourdough starter
250 g of coral lentils1 shallot1 pinch of chili1 pinch of paprika2 tomatoes1 carrot1 clove of garlic1/2 teaspoon coriander seeds1.5 liters of vegetable broth1/2 bunch of fresh corianderSaltOlive oil
Clean the shallot, finely chop.
Peel the garlic, chop it.
Peel, wash and cut the carrot into small cubes.
Wash the tomatoes, remove the stalk, cut into slices.
Heat a pan with a drizzle of olive oil. Brown the shallots for a few minutes. Add a pinch of chili and a good pinch of paprika, coriander seeds, mix. Add carrots, garlic, leave for a few minutes. Add red lentils, tomatoes, mix and pour vegetable broth. If necessary, add salt and simmer for about 20 minutes.
Ladle onto serving plates, garnish with fresh chopped cilantro and enjoy.
If you don’t like cilantro, replace it with fresh parsley. You can, if you like, blend the soup more or less to get a velvety consistency.
Apolina Arnu, Webedia