carrot soup, coral lentils and spices

• 300g carrots
• 2 onions
• 350 g of coral lentils
• 2 tbsp. tablespoon of olive oil
• 1 tbsp. teaspoon ground coriander
• 1 tbsp. tbsp ground turmeric
• 1 tbsp. teaspoon ground cumin
• 2 tbsp. teaspoon ground ginger
• 1 tbsp. teaspoon ground nutmeg
• 500 g canned peeled tomatoes
• 160 cl of vegetable broth (homemade or cube)
• 15 g fresh coriander leaves
• Salt, pepper.

Trim :

• 1 new onion
• Sesame seeds
• A few chervil leaves (optional)

1. Peel and cut the carrots into slices. Peel and slice the onions. Rinse the coral lentils.
2. Pour 2 tablespoons of olive oil, in a saucepan, add the onions and cook for 5 minutes over medium heat, until they are translucent. Add the carrots, coriander, turmeric, cumin, ginger and nutmeg, and continue cooking for 5 minutes. Add the coral lentils, the peeled tomatoes with their juice and the broth. Bring to the boil, reduce the heat and simmer for 20 minutes over low heat. Add the fresh coriander and mix.
3. Mix the preparation until a smooth and homogeneous texture is obtained. Salt, pepper.
4. Pour the soup in bowls, then sprinkle with sesame seeds, chopped spring onion and chervil leaves.