Exotic Lentil Soup with a Crispy Rice Noodle Nest
40—50 Min
Everyone will immediately fall in love with this combination of red lentils, coconut milk and our Curry Madras mix. It's a super-filling vegan dish that's full of protein.
Ingredients 4 Portions
- 2 Onions
- 4 Carrots
- 1 Ginger, thumb-sized piece
- 100 gFennel
- 5 tbsp.Sesame oil
- 4 tsp.Coconut flakes
- 80 mlOrange juice
- 100 gRed lentils
- 400 mlWater
- 400 mlCoconut milk
- 2 tbsp.Curry Madras
For the garnish
- 10 gRice noodles
- Oil for deep-frying
Preparation
- 1
Cut the onions, carrots and fennel into large cubes and grate the ginger. Heat the sesame oil in a pan. Fry the fennel and onion over a high heat for around 1 minute. Remove both ingredients and place to one side.
- 2
Fry the carrots in some oil. Add the Curry Madras mix, coconut flakes and fry to ensure optimal flavor. Then use orange juice to deglaze the pan and pour in water and coconut milk. Add the lentils and allow to simmer for around 20 minutes.
- 3
Finally, put the fennel and onion back in the pan and simmer for a further 5 minutes. Blend the soup and season with soy sauce.
- 4
To make the garnish: Deep-fry the rice noodles in very hot vegetable oil and allow to dry on paper towels. Use them to garnish the soup and enjoy.
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