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Lentil soup with coriander pistou

Category: Entries

Information

Serves 4 to 6
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients

60 ml (1/4 cup) extra virgin olive oil
2 garlic cloves, finely chopped
60 ml (1/4 cup) onion, finely chopped
60 ml (1/4 cup) celery, finely chopped
60 ml (1/4 cup) carrots, finely chopped
1 can 540 ml (19 fl oz) lentils, rinsed and drained
1 l (4 cups) chicken broth
2 ml (1/2 teaspoon) fresh ground cumin
Sea salt
Fresh ground black pepper

Coriander pistou

3 garlic cloves
125 ml (1/2 cup) fresh coriander
125 ml (1/2 cup) extra virgin olive oil
Juice of 2 green lemons
Sea salt
Fresh ground black pepper

– In a food processor, grind the garlic and pureed cilantro. Gradually add the olive oil. Add the lime juice, and season generously book.

Steps

— In a large pot, combine oil, garlic, onion, celery, and carrots. Cook 5 minutes on medium heat.

— Add lentils, broth and cumin. Season generously and bring to a boil. Cover, reduce to low heat and simmer for 20 to 25 minutes.


FINALE — Serve the soup steaming hot with the pistou on the side for everyone to add to taste.


NOTE — You must make the pistou since it gives flavor and aroma to this soup. For a colorful change, I like to add diced tomatoes and avocados as a garnish at serving time.