John Myers
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Ingredients
Carrot and lentil stew:
- 500 g Carrots
- 200 g Red lentils
- 200 g Potatoes
- 2 Small onions about 50 g
- 2 Garlic cloves
- 1 piece Ginger approx. 20 g
- 1 Red chilli pepper approx. 20 g
- 1 tbsp Butter
- 1 liter Vegetable broth (5 teaspoons instant)
- 1 tsp Salt
- 1 tsp Mild curry powder
- 1 tsp Turmeric
- 0,5 tsp Pepper
- 150 g Cooking cream
- 2 tbsp (Herbs frozen)
Inlay:
- 100 g Carrot blossoms
- 100 g Salted bacon
- 2 Red onions approx. 100 g
- 50 g Roasted and salted sunflower seeds
To serve:
- Rolls or baguettes
Instructions
Carrot and lentil stew:
- Peel and roughly dice the carrots and potatoes. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean and wash the chilli pepper, cut lengthways into three strips and then into rings. Heat butter (1 tbsp) in a saucepan and fry the diced garlic cloves, diced ginger, chili pepper rings and diced onions vigorously. Add the carrots and red lentils and fry briefly. Deglaze / pour on with the vegetable stock (1 liter). Season with salt (1 teaspoon), mild curry powder (1 teaspoon), turmeric (1 teaspoon) and pepper (n1 / 2 teaspoon) and simmer / cook with the lid closed for about 20 minutes. Puree with a hand blender and fold in the herbs (2 tbsp).
Inlay:
- Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot slices (approx. 4 - 5 mm thick) with the knife. Finely dice the bacon. Peel, quarter and slice the red onions. Sear the bacon in a pan, add the onion wedges, roast everything vigorously and drain / degrease through a metal sieve.
Serve:
- Add the carrot blossom slices to the soup and simmer for about 6 - 8 minutes, stir in the roasted onion-bacon mixture and sunflower seeds and serve the soup hot with a bread roll or baguette.
Nutrition
Serving: 100gCalories: 89kcalCarbohydrates: 8.5gProtein: 1.3gFat: 5.6g
