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recette Soupe butternut lentille corail lait coco

Butternut and red lentil soup with coconut milk

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Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Course: Soup, Starter
Servings: 6 servings

Ingredients

  • 800 g butternut squash
  • 2 small carrots
  • 1 onion
  • 1 garlic clove
  • 200 g coral lentils
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon smoked paprika
  • 20 cl coconut milk
  • Olive oil
  • Salt and pepper
  • Lime (optional)
  • Seeds: squash, sunflower, flax... (optional)

Instructions

  • Peel the onion, garlic and carrots and cut them into pieces.
    In a saucepan, brown them over medium heat with a drizzle of olive oil.
  • Meanwhile, brush the butternut squash under running water and peel it.
    Cut it into small cubes and add it to the pan. Stir.
  • Pour in the coconut milk and spices, then add about 1/2 liter of water. Mix gently.
  • Add the coral lentils when the liquid boils. Cook for about 15 minutes until the vegetables are tender.
  • Remove from heat and blend using a hand blender or blender.
    Add salt and pepper.
    Add a little lime juice at the last minute and a few seeds.
    Enjoy hot.

Notes

I like to keep a little coconut milk to serve on plates.