Hi ! Here’s the recipe for a really nice and comforting soup for the winter. The inspiration comes from Indian cuisine, it combines red lentils, coconut milk, cumin, cilantro, avocado and a hint of lemon. It’s gluten-free, easy to make and… delicious 🙂
1 small onion
2 C ginger
1\2 red fresh chilly pepper
1 C cumin seeds
1 1\2 cup red lentils
3 cups vegetable stock
1 can coconut milk
2 C extra-virgin olive oil
1\2 bunch fresh cilantro
1 ripe avocado
2 C lemon zest
3 C lemon juice
sea salt, black pepper
First gather and prepare all the ingredients : chop the onion, the chilly pepper, the cilantro and the ginger.
Heat a large pan over medium heat and toast the cumin seeds for a couple of minutes. Add a tablespoon of olive oil and then the onion and pepper until the onion becomes translucent. Then add the ginger and cook for 2-3 minutes.
Now it’s time to add the lentils. Cook them 3-4 minutes until they are well coated in the oil. Then add the stock and the coconut milk.
Bring to a simmer and let cook for approximately 25 minutes, until the lentils are very soft.
Zest and juice the lemon, and cut the avocado.
Once the soup is ready, add the lemon zest and juice and garnish with avocado, cilantro and some more fresh chilly pepper. Enjoy !