Lentil soup with coriander pistou

Lentil soup with coriander pistou

Serves : 4-6
Prep time : 10 min
Cook time : 30 min

Ingredients

  • 60 ml (1/4 cup) extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 60 ml (1/4 cup) onion, finely chopped
  • 60 ml (1/4 cup) celery, finely chopped
  • 60 ml (1/4 cup) carrots, finely chopped
  • 1 can 540 ml (19 fl oz) lentils, rinsed and drained
  • 1 l (4 cups) chicken broth
  • 2 ml (1/2 teaspoon) fresh ground cumin
  • Sea salt
  • Fresh ground black pepper

Coriander pistou

  • 3 garlic cloves
  • 125 ml (1/2 cup) fresh coriander
  • 125 ml (1/2 cup) extra virgin olive oil
  • Juice of 2 green lemons
  • Sea salt
  • Fresh ground black pepper

– In a food processor, grind the garlic and pureed cilantro. Gradually add the olive oil. Add the lime juice, and season generously book.

Steps

— In a large pot, combine oil, garlic, onion, celery, and carrots. Cook 5 minutes on medium heat.

— Add lentils, broth and cumin. Season generously and bring to a boil. Cover, reduce to low heat and simmer for 20 to 25 minutes.

FINALE — Serve the soup steaming hot with the pistou on the side for everyone to add to taste.

NOTE — You must make the pistou since it gives flavor and aroma to this soup. For a colorful change, I like to add diced tomatoes and avocados as a garnish at serving time.

Plus de recettes

voir d'autres recettes