Velvety carrots and coral lentils soup with coconut milk

Written by FDM

Alia Al Kasimi came back to trigger our taste buds with her delicious and vegan interpretation of vegetables and legumes.

For 4 people
Preparation time: 15 minutes, Cooking time: 30 minutes.

100 grams of coral lentils
300 grams of carrots
1 red onion
1 cube of vegetable broth
A pinch of grated nutmeg
600 ml of water
200 ml of coconut milk
A drizzle of olive oil
Salt and pepper, to taste
3 sprigs of coriander


* Rinse the lenses and drain them. Peel the carrots and onion and cut them roughly.
* In a casserole dish over medium heat, add a drizzle of olive oil and heat. Add onions and carrots and sauté for a few minutes.

* Add coral lentils, bouillon cube, coriander, and water. Close the casserole and cook for 30 minutes.
* Add the coconut milk and mix the mixture until you get a smooth texture.
*Add salt and pepper slightly, also the pinch of nutmeg. Serve it while hot. Enjoy your meal!