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Red lentil and coconut milk soup
| Preparation : 10 min | Resting : - |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 4
:
| 250 | g red lentils |
| 20 | g butter |
| 2 | chicken stock cubes |
| salt & pepper |
| 1 | tsp cumin seeds |
| 1 | litre water |
| 250 | ml coconut milk |
| 1 | Rinse the lentils thoroughly. |
| 2 | Melt the butter in a large pan and gently cook the lentils and cumin seeds for 3 minutes. |
| 3 | Add the water and stock cubes and bring to the boil. Cover and simmer over a medium heat for 15 minutes. Add the coconut milk and season with salt and pepper. |
| 4 | Pour the contents of the pan into the blender jug, select the "sousp" setting and liquidise for 1 minute or until the soup has a thick, creamy consistency. |
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