Red lentil, carrot and nutmeg soup

Serves 2-3

Preparation time: 20 minutes

Cooking time: 40 minutes

• 1 onion
• 1 tablespoon of olive oil
• 2 carrots
• 200g red lentils
• 1.5L water
• 1 vegetable stock cube
• 200ml coconut milk
• salt
• pepper
• nutmeg

• 1/ Chop the onion finely.
• 2/ In a large pan, pour in a dash of olive oil and cook the finely chopped onion for about 5 minutes.
• 3/ Meanwhile, peel the carrots and cut them into round slices.
• 4/ Once the onions have been cooked to the point of looking white, add water and vegetable stock. Add the sliced carrot.
• 5/ Rinse the red lentils several times with clean water and add them to the stock. Add some freshly ground nutmeg, then cover and leave to simmer on a medium heat for about 40 minutes.
• 6/ At the end of cooking, blend the soup with a hand blender or a jug blender, adding coconut milk, salt and pepper.
• 7/ Serve in bowls and add a little coconut cream to serve.

Bon appétit!