For 4 people
For 4 people
Put in a saucepan of salt water to boil.
Cut the carrots then put them to heat when the water is boiling to make a pre-scoring.
Chop the onion and crush the garlic.
Brown them in a frying pan with olive oil.
Add the lenses to the pan, then the curry.
Drain and add the carrots so that they finish their cooking.
Add the coriander, salt and pepper.
Repeat water and then cook for 20 minutes, mixing from time to time.
Mix the soup when the lenses and carrots are tender.
Add the coconut milk when serving.
Serve.
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