Soupe aux lentilles corail et légumes


  • 200 g (0,44 lbs) coral lentils
  • 200 g (0,44 lbs) peeled and seeded butternut squash
  • 1 carrot
  • 70 g (0,154 lbs) tomato concentrate
  • 1 yellow onion
  • 3 clove garlic
  • 2 stock cubes
  • olive oil
  • 1 pinch cinnamon
  • 1/2 teaspoon turmeric
  • salt and pepper

 

Peel the onion and chop it finely. Peel the garlic cloves. Cut the squash into small cubes. Peel the carrot and cut it into slices.

Brown the chopped onion and the pressed garlic cloves in a little olive oil for 2 minutes. Add the butternut squash cubes, the carrot slices, the tomato purée, the coral lentils and the crumbled bouillon cubes. Cover with 1 liter of water and simmer for 30 minutes.

At the end of cooking mix and adjust the seasoning. I added a little turmeric and cinnamon to spice up the soup.

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