Summary

Ingredients

• 2 zucchini
• 4 cloves garlic, thinly sliced
• 2 handfuls basil, cut into thin strips
• 1 tablespoon olive oil
• 1 small chilli pepper (s), finely chopped
• 1 small onion (s), diced
• 350 g lentils, red
• 400 ml broth
• 200 g crème fraîche
• 2 tablespoon olive oil
• 0.5 teaspoon ½ coriander powder
• 1 pinch (s) allspice or nutmeg
• some salt and pepper from the mill

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Instructions

1. Briefly sweat half of the chilli, the coriander powder and the onions in the heated olive oil, add the lentils and sauté as well. Pour in the broth and simmer covered on a low fire.
2. When the lentils are soft (approx. 15 minutes), fold in the crème fraîche and puree everything with the hand blender. Season to taste with salt, pepper and allspice (or nutmeg).
3. In the meantime, cut the zucchini into small cubes (approx. 1 cm) and fry them together with the garlic and the rest of the chilli in a little olive oil until firm to the bite. Be careful not to burn the garlic or it will turn bitter. Season to taste with salt and pepper.
4. Place the lentil puree on 4 preheated plates and sprinkle with the zucchini and garlic cubes and the basil strips.