Summary

Ingredients

• 3 onion (s)
• 1 clove garlic
• 4 carrot (s)
• 2 tablespoon butter
• 50 g lentils, red
• 1 liter meat broth
• 200 ml orange juice
• 2 teaspoons oil
• 250 g minced beef
• 0.5 teaspoon ½ turmeric
• salt and pepper
• 2 tablespoon parsley, freshly chopped
• 3 tablespoon sour cream or sour cream or crème fraîche

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Instructions

1. Chop the onions, carrots and garlic into small pieces. Heat the butter in a saucepan and fry the onion and garlic until translucent. Then add the carrots and lentils and sweat for another 2 minutes. Deglaze with orange juice and stock, season with salt, pepper and simmer for 10 minutes.
2. Sear the minced beef in the oil, season with salt and pepper, set aside.
3. Puree the soup, stir in 2 tablespoons of sour cream, sour cream or crème fraîche, the parsley and some of the minced meat and season to taste.
4. To serve, pour the soup into deep plates, distribute the remaining minced meat on top and put a dollop of sour cream on each plate.
5. If you live low-fat or even WW, then 1 teaspoon butter and 1 teaspoon oil are enough and then I would use sour cream, and tartare instead of ground beef, then it will be extremely light but delicious. I think then we would only have 9.5 points in total!