A delicate and nourishing soup made with red lentils and coconut milk, prepared simply and ideal as comfort food. The finish with coconut milk, pepper, and extra virgin olive oil makes it enveloping and flavorful.
Finely chop half a golden onion.
Heat a drizzle of extra virgin olive oil in a saucepan and sauté the onion until soft.
Add the soaked and rinsed red lentils and the two tablespoons of tomato purée; mix well.
Season with salt and cover with enough water (about 800 mL). Bring to a boil, then simmer for about 25 minutes until the lentils are tender.
Stir in the coconut milk, mix, and let it simmer for another 5 minutes to blend the flavors.
Serve the soup with a drizzle of coconut milk on top, a grind of pepper, and a drizzle of raw olive oil.
Saucepan
Knife
Cutting board
Wooden spoon
Vegan recipe. Cooking times may vary depending on the quality of the lentils; adjust the amount of water during cooking if necessary.
Italia
| Energy (kcal) | 193.4 |
| Carbohydrates (g) | 23.58 |
| of which Sugars (g) | 3.11 |
| Fat (g) | 6.83 |
| of which Saturates (g) | 5.76 |
| Protein (g) | 9.4 |
| Fiber (g) | 4.55 |
| Sale (g) | 0.02 |
