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Lentil soup

Velouté de lentilles corail au lait de coco

Preparation : 10 min Resting : -
Cooking : 35 min Equipment :
Difficulty :
Rating :
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Serves 4 :
150 g (5 oz) Puy lentils
1 small onion
1 tsp crème fraîche
½ bunch chervil
500 ml (18 fl oz) stock
1 bay leaf
10 small croûtons
Salt and pepper
1Tip the lentils directly into a cooking pot with the bay leaf and the onion, peeled and cut into quarters. Add the cold stock.
2Bring to the boil and cook for 30 minutes. Drain the lentils and reserve the cooking liquid. Next, tip the lentils into the main bowl, fitted with the main blade and the Blendermix attachment, then blend, gradually adding the stock via the feed tube in order to thin the soup.
3Return the soup to the saucepan and re-heat over a low heat. Place the croûtons (cubes of bread fried until golden) in the bowl and cover with the creme fraiche, then pour in the soup. Stir.
4Scatter with the chopped chervil and serve immediately.


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