Coral Lentil Soup - Various Recipes To Try This Winter

2023 Author: Lynn Laird | [email protected]. Last modified: 2023-08-25 09:49

Enjoy a daily coral lentil soup, while varying the pleasures, that tells you? Ideal for organizing you during a period of confinement, our unearthed recipes come from all over the world. Easy and absolutely delicious, they will delight the whole family, young and old alike.

Red lentil soup in 7 quick recipes and perfect for organizing in the kitchen during confinement

Green and brown lentils, we already know! Wonderful in a cold or warm salad, they often eclipse other kinds of this legume. However, red lentils have significant health benefits and virtues over other varieties. First, they prepare in record time and do not require any pre-soaking. In just 10 minutes, they're ready to eat as is. On the health side, red lentils are a superb source of vegetable protein for vegetarians and vegans. Gourmet, satiating and regulating the sugar level, they help reduce cravings and keep a harmonious silhouette. Rich in fiber, these legumes lower bad cholesterol levels and promote intestinal transit without causing gas. So,no reason to deprive yourself of the following recipes!

Monday: coral lentil soup, carrot milk and coconut milk

Ingredients for 4 portions:

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

Preparation:

Cut the carrots into slices and put them in a saucepan of boiling and salted water beforehand to precook. Chop the onions and crush the garlic, then brown them in the pan with a few drips of olive oil. After washing the lentils several times, drain them and put them in the sauté pan with the onions and garlic. Add the curry, cilantro, salt and pepper. Cover with water and cook for 20 minutes over low heat, stirring occasionally. Once the lentils and carrots are tender, the soup is ready to be mixed. Before serving, pour in the coconut milk and garnish with coriander.

Tip:

Spinach fans can add a few leaves instead of cilantro to tailor the recipe to their own taste.

Tuesday: Easy and Quick Red Lentil Pumpkin Soup

Ingredients for 4 portions:

• 800 g of pumpkin
• 250 g of red lentils
• fresh cream

Preparation:

Cut the pumpkin into pieces and remove the rind. Put the pieces in cold water and cook them over high heat for 20-25 minutes. At the end of this time, put the red lentils. Let everything cook for 15 minutes or until the lentils start to melt. Pass the velouté in a mixer and finally add the crème fraîche. Garnish with roasted pumpkin seeds and serve with a few slices of bread.

Wednesday: Indian coral lentil soup

Ingredients for 4 persons:

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

Preparation:

Chop the onion and grate the ginger. Put the two ingredients in a large saucepan and brown them with a little butter. Add the curry and cook for another 1 min over high heat. Peel, seed and crush the tomatoes, then pour them into the pan. Add the pressed garlic, half of the chopped cilantro, salt and pepper. Pour in the lentils (previously washed and drained) and water, bring to the boil and cook for half an hour on low heat. Chop the spring onions and sprinkle them over the soup. Garnish with chopped cilantro and serve with gluten-free Indian flatbread, if desired.

Thursday: “Shorba Adas” or Lebanese coral lentil soup

Ingredients:

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

Preparation:

Heat the olive oil over medium heat in a large saucepan, add the onion to it and cook until it becomes translucent. Tip: stir regularly enough so that it doesn't stick. Once the onion has taken a nice golden color, add the lentils (washed and drained beforehand), cumin, turmeric, salt and pepper. Cook while stirring for 1 minute. Add the broth and bring to medium-high heat. Once the soup begins to boil, lower the heat and simmer for 30 min. Keep ¼ of the soup in the saucepan and put the rest in a blender. Put everything back in the pan and add ½ the juice of half a lemon. Adjust the seasoning, 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

Ingredients for 4 persons:

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

Preparation:

Start by cutting the onions and carrots, then put them with the garlic in the bowl of your Thermomix and mix for 5 seconds at speed 5. Add the lentils, water, broth, tomato paste, salt., pepper and cumin. Cook for 25 min at speed, 100 ° C at speed 1. Then, spray for 1 min at speed 10. Adjust the seasoning, if necessary. Garnish with a little liquid cream and parsley (or chives) before serving.

Saturday: coral lentil soup with carrots and leeks

To warm up and fight against cold days, there's nothing like a creamy, homemade winter soup! This weekend, we succumb to the coral lentil soup with carrots and leeks. Here are the ingredients needed for 4 creamy servings:

• 250 g of red lentils
• 1 leek
• 1 carrot
• 1 vegetable stock cube
• 1 C. tablespoon olive oil
• the juice of 1 lemon
• 1 C. cumin (powder)
• salt and pepper

Preparation:

Cut the leek and carrot into slices, then set aside. Heat 1 liter of water. Take the zest of a lemon and collect its juice. In a saucepan, brown the carrot and leek slices with a little olive oil, lemon zest, juice and cumin powder. Mix everything well and cook for 2-3 minutes. Add the lentils, boiling water and vegetable broth. Add salt and pepper. Bring to a boil and once the water boils, lower the heat and simmer for 20 minutes. At the end of this time, the vegetables should be quite tender. If this is the case, pass the velouté in a blender and add a few drops of lemon juice and a little broth. Adjust the seasoning, if necessary. Serve immediately!

Tip:

You can add a few florets of broccoli to it.

Sunday: Turkish Coral Lentil Soup Recipe

Ingredients for 4 portions:

• 120 g red lentils
• 1.2 liters of water
• 1 potato
• 1 carrot
• 1 onion
• 1 clove of garlic
• 2 tbsp. tomato paste
• 1 C. tablespoon olive oil
• 1/2 tsp. turmeric
• salt and pepper

Preparation:

Start by washing and peeling the vegetables. Dice the potato and carrot. Chop the onion and crush the garlic. In a saucepan, heat a little olive oil and sauté the chopped onion and crushed garlic for a few minutes over medium heat. Add the tomato paste, paprika, salt and pepper. Pour in the water, cover and simmer over low heat for 30 minutes. Mix the soup and pour it into a large bowl or tureen. Adjust the seasoning, if necessary and serve hot.

Tip:

A few dried mint leaves will considerably enhance the taste of your soup. Those who keep the line can swap the potato for a sweet potato.