Some genius decided lentils needed a sweet sequel—and voilà, this soup comes with dessert wearing a Parisian accent and caffeine.
Lentil soup: the humble, earthy hug pretending it’s not judging your life choices. You slurp it while wondering where it all went wrong.
Then enter coffee macarons, the bougie bite-sized snobs that whisper “we’re fancy” while delivering a sugar-and-espresso punch to your palate.
This combo isn’t balanced—it’s mood-swing cuisine. One’s comfort food, the other’s edible espresso.
Together? Pure drama in a bowl and a bite.
Get ready to feel weirdly sophisticated and slightly unstable.
Lentil Soup with Coffee Macarons
Earthy lentil soup plays the warm-up act. Then espresso-spiked macarons crash the show, proving dinner and dessert don’t need to get along.
Ingredients
For Lentil Soup:
- 1 cup green lentils rinsed
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp black pepper
- 4 cups vegetable broth
- 1 bay leaf
- Salt to taste
- 1 tbsp lemon juice optional, but don’t skip if you like joy
For Coffee Macarons:
- ¾ cup almond flour
- 1 cup powdered sugar
- 2 egg whites room temp, like your unresolved issues
- ¼ cup granulated sugar
- 1 tsp instant coffee
- ½ tsp vanilla extract
- ½ cup buttercream or ganache, if you’re extra
- 1 tsp espresso powder for filling mixed in
Instructions
Lentil Soup Steps:
- Heat olive oil in a large pot. Add onion, garlic, carrots, and celery.
- Cook until vegetables soften and your kitchen smells slightly responsible.
- Stir in cumin, paprika, and pepper. Add lentils, broth, and bay leaf.
- Bring to boil. Lower heat and simmer for 30–35 minutes.
- Remove bay leaf. Blend half the soup for creamy-meets-chunky texture.
- Stir in lemon juice. Add salt if it tastes like diet sadness.
- Serve warm, preferably while wrapped in a blanket of regret.
Coffee Macarons Steps:
- Sift almond flour and powdered sugar together. Don’t skip—lumps are joy-killers.
- Beat egg whites until foamy. Add granulated sugar gradually.
- Beat to stiff peaks. Add vanilla and instant coffee.
- Fold in dry mix carefully. It should flow like thick lava.
- Pipe onto parchment-lined tray. Bang tray like it owes you rent.
- Rest 30 minutes. Bake at 300°F (150°C) for 14–15 minutes.
- Cool completely. Sandwich with espresso buttercream.
- Store in fridge overnight for best texture. Or eat immediately—we don’t judge.
Notes
Nutritional Values (Per Serving)
Calories: 480Total Fat: 19g
Saturated Fat: 6g
Carbohydrates: 58g
Fiber: 8g
Protein: 15g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Folate: 25%
- Magnesium: 12%
- Vitamin A: 18%
- Potassium: 16%
Additional Notes/Tips
- Use brown lentils if green ones ghosted you.
- Don’t overmix macaron batter unless you like edible pancakes.
- Add cinnamon to the soup for bonus warmth and aroma.
- Macarons taste better after aging 24–48 hours. Like fine wine or revenge.
- Want drama? Drizzle mocha ganache over macarons. Stir some chili flakes into soup. Call it “fusion with feelings.”
