Carrot – Lentil Soup with Difference

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 shallot (s), diced
  • 6 large carrots, peeled and sliced
  • 300 g lentils, red
  • 2 tablespoon oil (chilli oil)
  • 2 pinches cinnamon
  • 1 tablespoon tomato paste
  • 500 ml vegetable stock
  • 4 tablespoon orange juice
  • salt and pepper
  • yogurt
Carrot – Lentil Soup with Difference
Carrot – Lentil Soup with Difference

Instructions

  1. Heat the chilli oil, sweat the shallot cubes briefly, then add the carrot slices. Season with cinnamon and a little salt. Fry the tomato paste briefly (so that the acid goes out). Pour in the vegetable stock. Add the lentils and simmer for 20-30 minutes until the lentils are soft. Stir every now and then, add a little broth if necessary.
  2. Add the orange juice and season with salt, pepper and cinnamon. Bring to the boil again, then puree with a hand blender. If you don`t like it so mushy, you can dilute the soup with broth as you like. Place a dollop of yogurt on the plate to serve.
  3. Serve with flatbread.

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