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Red lentil and coconut milk soup

Red lentil and coconut milk soup

Preparation : 10 min Resting : -
Cooking : 20 min Equipment :
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for Serves 4 :
250 g red lentils
20 g butter
2 chicken stock cubes
salt & pepper
1 tsp cumin seeds
1 litre water
250 ml coconut milk
1Rinse the lentils thoroughly.
2Melt the butter in a large pan and gently cook the lentils and cumin seeds for 3 minutes.
3Add the water and stock cubes and bring to the boil. Cover and simmer over a medium heat for 15 minutes. Add the coconut milk and season with salt and pepper.
4Pour the contents of the pan into the blender jug, select the "sousp" setting and liquidise for 1 minute or until the soup has a thick, creamy consistency.

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