RED LENTIL SOUP

LARD “Le Fondant”

Red lentils are packed with plant proteins. Known to be high in vitamins B1 and B9, as well as copper, manganese, selenium, potassium, magnesium, iron and zinc, these lentils are a great source of antioxidants to promote cell renewal and slow down cell ageing. So much reason to celebrate, plus you can use the recipe as a soup or a puree.

SEE MORE LARD “Le Fondant”

Preparation : 20 mins

Baking : 1 hour

350 g red lentils

2 onions

200 g carrot

1 clove of garlic

2 L water

40 g Sublim’ “Le Fondant” lard

2 tsp turmeric powder (or fresh if available)

1 sprig thyme

½ tsp fenugreek

½ tsp garam masala

½ tsp cumin

1 red pepper (canned)

Siracha sauce*

1 tsp caster sugar (optional)

Ustensils

1 heavy-based pan

1 blender

Préparation

Rinse the lentils well;
Chop the onions and cut the carrots into round slices;
Add Sublim’ “Le Fondant” lard into a heavy-based pan and sweat the onion, carrot and garlic for at least 5 minutes;
Add the drained lentils, followed by the spices;
Leave to cook for 1 hour, checking how the lentils are cooking: they must be well done;
Into a small blender, add the red pepper, Siracha sauce and a teaspoon of sugar

(optional); process well until you have the consistency of a coulis, then add 1 teaspoon of Sublim’ “Le Fondant” lard;*
Remove the sprig of thyme and blend the soup;
Portion into bowls, and finish with a dash of spicy sauce;

Suggestion: to serve this recipe as a puree, just reduce the amount of water (1.5 L).
* Siracha sauce: Thai hot sauce

An Easter egg … well almost!