Lentil soup with coconut and lemongrass

• 2 soup spoons of fennel seeds
• 2 soup spoons of coriander seeds
• 4 soup spoons of coconut oil
• 2 red onions chopped finely
• 2 carrots finely grated
• 2 lemon leaves
• 2 cm of galanga root
• 2 lemongrass stalks chopped
• 4 cloves of garlic, finely chopped
• 2 dried peppers
• crushed, 4 cm freshly grated ginger
• 40 cl coconut milk, 10 cl of red lentils
• 2 soup spoons of soy sauce
• the juice of 1 lime,
• 150 cl water
• fresh coriander or flat-leaf parsley
• sea salt enriched with seaweed

Preparation of lentil soup with coconut and lemongrass

Put the fennel and coriander seeds in a pan and grill them until their aroma is released. Cool down and crush in a mortar and pestle. Fry the onions, carrots, garlic, lemon leaves, ginger, galanga root, lemongrass and peppers in coconut oil for 5 minutes. Add the coconut milk; the herbs and the water. Bring to a boil and add the lentils. Let the soup boil until the lentils are done. Season to taste with soy sauce, lime juice, sea salt enriched with seaweed and fresh coriander (cilantro). Give your rating for this recipe. Click 1 of the 5 stars. | 1bad: bad 2moderate: moderate 3well: well 4very good: ver