ingredients

1 pocket of 25 cl of "Indian Curry Sauce" Elle & Vire
60 g of Elle & Vire "Light Soft Butter 41% half salt"
300 g of coral lentils
½ l of water
½ l of milk
1 tomato and an onion
15 basil leaves

Steps

Step 1

Rinse the coral lenses under cold water.

2nd step

Bring the milk and water to a boil in a saucepan.
Add the coral lentils and cook for 20/25 minutes, then cover for 5 minutes.

Step 3

Cut the tomato and onion into cubes, then brown them in 30 g of Elle & Vire's "light-sweet butter, 41% half-salt" .
Chop 10 basil leaves and add to cooking for 30 seconds while stirring.

Step 4

Mix for 5 minutes the cooked and undrained coral lentils with tomato, onion and basil.
Add "Elle & Vire Curry Sauce" to the velouté and stir to obtain a homogeneous texture.

Step 5

Divide the soup into bowls.
Melt 30g of Elle & Vire "Light Sweet Butter, 41% half salt" , pour over each bowl with a spoon, and decorate with basil.

Step 6

Season and taste.