Red lentil soup with fennel

Ingredients for 2 servings:

• 1 bulb(s) fennel, finely chopped
• 1 shallot(s), finely chopped / onion
• 100 ml Madeira
• 1 tbsp butter
• 500 ml water
• ½ tsp vegetable broth, granulated
• 1 chili pepper(s), pickled / finely chopped
• 150 g lentils, red
• 300 ml water
• ½ tsp vegetable broth, granulated
• 200 g sour cream
• possibly herbal salt
• 8 peppercorns, ground
• Herbs
• 2 tsp cranberries, ad jar
• 1 tbsp oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, vegetarian

Sauté the shallot in the butter until light yellow. Add the fennel and sauté briefly. Deglaze with the Madeira wine and pour in the 300 ml stock. Cover and cook the fennel until soft. Then puree it with the cooking liquid. Heat 1 tbsp of oil in a pan or saucepan, briefly sauté the rinsed lentils. Sautéing keeps the lentils in their shape and turns them yellow. Add 300 ml of water and 0.5 tsp of granulated vegetable stock and the finely chopped chili pepper, and reduce the heat. Once the liquid has evaporated, the lentils are ready. Remove from the heat and add to the pureed fennel. Season with pepper and 0.5 tsp of frozen herbs and sour cream, and season with herb salt if desired. Serve with 1 tsp of cranberries.