in Recipes

Red lentil soup with carrots by Sarah

updated

Spread the love

Ingredients for 2 servings:

  • 250 g carrot(s)
  • 3 spring onions
  • 1 clove(s) garlic
  • 2 tsp butter
  • 70 g lentils, red
  • 500 ml vegetable stock
  • Salt
  • Pepper, freshly ground from the mill
  • 150 g natural yogurt
  • 1 tbsp crème fraîche
  • 2 tbsp herbs, mixed and chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the carrots and rinse with cold water. Trim the spring onions, then wash them thoroughly. Cut the carrots and spring onions into small pieces. Peel and finely chop the garlic. Place the butter in a saucepan and melt it. Add the prepared vegetables and sauté briefly. Add the red lentils and vegetable stock and cook for 10 minutes. Season with salt and pepper. Mix the yogurt, crème fraîche, and herbs. Ladle the soup into bowls. Top with the yogurt and crème fraîche. Tip: Cook the delicate red lentils only briefly, otherwise they will fall apart. Price per serving: approx. €1.10

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Red cabbage – red cabbage – red cabbage

Date syrup chutney with bananas and sultanas