Soupe douce aux lentilles corail

Chop the vegetables

Dice the carrots and onion into small, even pieces so they cook quickly and evenly, then mince the garlic.

• 200 g carrots
• 1 small onion
• 1 clove garlic

✅ C'est prêt quand : vegetables are evenly diced and garlic is minced

Soften the base

Warm the olive oil in a medium 2-3 L saucepan over medium-low heat, then add the onion and carrot. Cook gently for about 5 minutes, stirring now and then, until the onion is soft and translucent.

• 1 tbsp olive oil
• 1 small onion
• 200 g carrots

✅ C'est prêt quand : onion is soft and translucent

Add cumin and lentils

Stir in the garlic and cumin for about 30 seconds until fragrant, then add the rinsed lentils and water. Rinsing the lentils removes starchy dust so the soup turns smooth, not gritty.

• 1 clove garlic
• 1/2 tsp ground cumin
• 150 g red lentils
• 900 ml water

✅ C'est prêt quand : garlic and cumin smell fragrant

Simmer until soft

Bring the pot to a gentle bubble, then lower the heat and simmer uncovered for about 15 minutes, until the lentils and carrots are completely soft and falling apart.

• all the soup base from step 3

✅ C'est prêt quand : lentils and carrots are completely soft and falling apart

Blend smooth

Blend the soup with a stick blender, or in a regular blender in batches after letting it cool slightly, until silky smooth with no lumps. Stir in the lemon juice and the tiny pinch of salt.

• all the simmered soup from step 4
• 1 tsp lemon juice
• 1 small pinch salt

✅ C'est prêt quand : soup is silky smooth with no lumps

Serve and store

Cool the soup to a safely warm temperature and test it on your wrist before serving. Swirl a little olive oil on top with soft gluten-free bread fingers or crackers for dipping; it keeps in the fridge for 3 days or frozen for 2 months. When reheating, reheat fully until steaming hot (165°F/74°C) all the way through before cooling to a safe serving temperature, thinning with a splash of water as needed.

• all the blended soup from step 5
• to serve extra olive oil and bread or crackers