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Creamy yellow lentil soup with cavolo nero

J’adore soup, even more when it’s cold outside.

I created this super simple recipe from what we had left in our cupboards. It turned out so tasty that I wanted to share it with you. It takes hardly any time to prepare and it only needs to cook for about 25/30 minutes.





1 cup yellow lentils

1 white onion (cut in little pieces)

5/6 leaves of cavolo nero (remove the trunk and cut the leaves in pieces)

1/2 a can of coconut milk

3 to 4 cups of vegetable stock




1 tsp curcuma

1tsp coriander powder

1/2 tsp cinnamon

pinch of asafoetid





1. melt some ghee in a cooking pot on low fire

2. add the onion and let it become soft in about 5 to 7 minutes.

3. add the spices and let it cook for 1 more minute.

4. add the lentils and the vegetable stock. Put the temperature on a medium/high heat so it will come to a boiling point. When it boils put it back on low/medium heat and cook for about 15 minutes.

5. add the cavolo nero and cook for another 10 minutes.

6. remove from the fire and add the coconut milk


Enjoy :)

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