Curried Lentil Soup

serves 4

1 tbsp olive oil

1 small shallot – chopped

2 medium carrots – peeled and thinly sliced

1 cup (200 gr) dried red lentils – rinsed

10 green beans – chopped

2 tbsp curry powder

4 cups (940 ml) water

Heat the olive oil in a large soup pot over medium to low heat.

Add the shallot and cook until browned – about 3 minutes.

Add the carrots, lentils, green beans and curry powder.

Cook until fragrant stirring occasionally – about 4 minutes.

Stir in the water. Bring to a boil. Add the salt.

Reduce the heat and cook for 12 minutes.

Add the coconut milk, frozen green peas, sugar snap peas and bok choy.

Continue to cook for 5 minutes. Divide among serving bowls.

Garnish with fresh cilantro.

Serve immediately.

Excerpt From
shine vol.2
Sylvie Coulange
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