Preparation
40 min
Cooking time
20 min
Servings
4 pers.
Level
Easy
1 cup of red lentils
2 carrots, sliced into rounds
1 onion, finely chopped
2 cloves garlic, minced
1 tsp of Matana Turmeric
1/2 c. à café de cumin moulu
1/2 tsp ground ginger(or 1 tsp freshly grated ginger)
1 tbsp olive or coconut oil
400 ml of coconut milk
800 ml of or water or vegetable broth
Salt and pepper to taste
Lemon juice (optional, for serving)
Fresh cilantro or parsley (optional, for garnish)
Sauté the aromatics: in a large pot, heat the oil over medium heat. Add the onion and sauté for 3 to 4 minutes, until translucent. Add the garlic, Matana turmeric, cumin, and ginger. Cook for 1 minute to release the aromas.
Add the vegetables and lentils: stir in the carrots and red lentils. Mix well to coat them evenly with the spices.
Cook the soup: pour in the water (or broth) and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, until the lentils and carrots are tender.
Add the coconut milk: pour in the coconut milk, stir, and let it simmer for another 5 minutes. Adjust the seasoning with salt, pepper, and a squeeze of lemon juice if desired.
Blend (or not): for a smoother soup, blend partially or completely using an immersion blender. For a more rustic texture, leave as is.
Serve hot: sprinkle with fresh cilantro or parsley for a touch of freshness.
Tasty tips to elevate your soup:
- Serve this soup with toasted bread or basmati rice for a complete and nourishing meal.
- Serve this soup with toasted bread or basmati rice for a complete and nourishing meal.
To make this recipe…
You will need the following Matana ingredients:
Turmeric powder
Turmeric is a true golden treasure, loved for its warm, slightly peppery notes, its gentle, subtle bitterness, and the bright, comforting touch it brings to your dishes.
Ginger powder
A true spicy treasure, ginger charms with its fresh, lemony notes, its gently fiery warmth, and the tonic, indulgent, comforting touch it brings to your dishes.