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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Serve with flatbread.
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