Indian red lentil soup

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Végétarienne Medium difficulty Cocotte en fonte

Prep time

10 minutes

Cooking time

50 minutes

Serves

4 people

Method

Peel and chop the garlic and onion.
Peel and grate the ginger.
Heat the coconut oil in your Dutch oven. Add the garlic, onion, and ginger.
Add the red lentils and sauté for 4 minutes, stirring regularly.
Sprinkle with turmeric powder and caraway seeds.
Drench with 1 L (4 and 1/4 cups) of water and let cook over low heat for 45 minutes.
Peel then devein the shrimp by cutting the skin along the back.
Just before the end of the cooking time, add the coconut cream, the chopped cilantro, and the shrimp.
Mix well.
Season as needed and sprinkle with some turmeric.

Ingredients

200 g (7 oz) red lentils
1 tsp turmeric powder
½ tsp caraway seeds
2 cloves of garlic
1 onion
10 cl (2/5 cups) coconut cream
1 piece of fresh ginger (3 cm or around an inch)
½ bunch of cilantro
1 tbsp coconut oil
150 g (5.3 oz) cooked pink shrimp
Salt

Utensil

Dutch oven

Why cook in a Dutch Oven?

Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.