Lentil soup
Category: Starters / Tapas
Preparation:
- Soak the lentils in water overnight.
- The next day, peel the onions and dice finely. Wash, clean, cut off ends and finely dice the carrots. Peel the celery and dice finely.
- Put a pot on the hob and heat up on high. Add the oil and sweat the onions until glassy. Add the carrots and celery and simmer briefly.
- Put the lentils in the pot with the soaking water and bring everything to a boil once. Then turn down the hob setting and continue to cook the soup until the lentils are soft.
- Puree the ingredients with a hand blender, add cream and white wine vinegar and mix once more with the blender. Season the soup with salt, pepper and curry.
- Wash the herbs and cut into small pieces. Fill serving bowls with the soup, garnish with herbs and serve immediately.
Ingrdients (for 4 person):
200 g red lentils
750 ml water
2 onions
3 carrots
50 g celery
Oil for frying
150 ml cream
1 Tbsp white wine vinegar
Salt
Pepper, freshly ground
1 tsp curry
Fresh herbs, e.g. parsley
Nutritional information:
Carbohydrates 211 g
Protein 68 g
Fat 49 g
Calories / bread units:
Recipe 1600 kcal
Serving 400 kcal
Serving 4.4 BU
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