John Myers
Contents
show
Ingredients
- 1 Shallot
- 1 Clove of garlic
- 300 g Carrots
- 2 tbsp Butter
- 50 g Lentils red
- Salt and pepper
- 1 pinch Sugar
- 0,25 tsp Harissa
- 800 ml Vegetable broth
- 120 g Mett
- 1 Stems Mint fresh
- 100 g Yogurt
Instructions
- Cut the shallot and garlic into large cubes. Peel the carrots and cut into 1 cm slices. Heat the butter in a saucepan. Sauté the vegetables and lentils in it. Season with salt and a pinch of sugar. Add the stock, bring to the boil and cover over medium heat Cook for about 5 minutes. Season with pepper, salt and harissa. Finely puree the soup with a blender.
- In the meantime, shape the mince into balls about 2 cm in size. Pluck the mint leaves from the stalks and cut into thin strips. Add the mince balls to the soup and let simmer for about 5 minutes over a mild heat. Arrange carrot and lentil soup on plates, sprinkle with mint and serve with yoghurt.
Nutrition
Serving: 100gCalories: 93kcalCarbohydrates: 3.7gProtein: 2.4gFat: 7.7g
