Green lentil soup with coconut milk, carrots and spinach using a Lufthous
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into a bowl of vibrant green lentil soup that’s not just a feast for the eyes but a warm hug for the soul! This delightful concoction combines the earthy flavors of green lentils with the creamy richness of coconut milk, perfectly complemented by the sweet crunch of carrots and the fresh zing of young spinach sprouts. Originating from the heart of South Asia, lentil soups have been cherished for centuries, often seen as a comfort food that warms the body and spirit. And here's a fun fact: lentils are one of the oldest cultivated crops, dating back over 9,000 years! So with each spoonful, you're not just savoring a delicious meal, but also a taste of history. Serve it hot and feel the love seep in with every bite!
Ingredients
- 100 g Onion
- 10 g Ginger
- 200 g Green lentil
- 200 g Carrot
- 400 g Coconut milk
- 400 g Water
- 1 Tablespoon(s) Ground cumin
- 1 Pinch(es) Salt
- 1 Teaspoon(s) Pepper
- 100 g Young spinach sprout
Steps
- Peel, cut in four, and add 100 g of onion in the food processor bowl.
- Cut in pieces, and add 10 g of ginger in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 200 g of green lentil in the food processor bowl.
- Cut into cubes, and add 200 g of carrot in the food processor bowl.
- Add 400 g of coconut milk, 400 g of water, 1 tablespoon(s) of ground cumin, 1 pinch(es) of salt adjust according to the tastes, 1 teaspoon(s) of pepper in the food processor bowl.
- Mix manual: 28:00min / 100°C / Speed 1.
- Add 100 g of young spinach sprout in the food processor bowl.
- Mix manual: 2:00min / 100°C / Speed 1.
- Serve it piping hot.
