Spinach, lentil and coconut milk soup
Published by Julia Arman le 25 mars, 2016 - 16:24
The slightly sweet taste and tangy green color of this soup will pique children's curiosity, if not their appreciation...
Ingredients
- 100 g green lentils (uncooked)
- 150 g fresh spinach (or lamb's lettuce)
- 120 ml coconut milk
- 1 liter broth
- 1 tbsp fat of your choice (oil, ghee, etc.)
- 1 tbsp curry
- 1 tsp shoyu
- juice of half a fresh lemon
- 1 pinch chili powder
Tools
- juice cone
- graduated tip
Recipe
- D-1. Soak the green lentils in water for 24 hours.
- D-Day. Drain the lentils. Peel the shallots.
- Sweat the shallots in a tbsp. of fat for a few minutes over medium heat.
- Add the lentils, broth and coconut milk. Cook over medium heat for 20 to 25 minutes (until the lentils are tender).
- Meanwhile, rinse the spinach. Keep a few leaves whole, pass the rest of the spinach through the Jazz extractor fitted with the juice cone, with their branch. Collect the juice, set aside.
- At the end of cooking, add the curry and shoyu. Blend the soup. Off the heat, add the spinach juice, lemon juice and chopped spinach leaves.
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