Red lentil soup with crayfish tails

Ingredients for 2 servings:

• 1 tbsp olive oil
• 1 onion(s)
• 2 medium-sized bell peppers
• ½ apple
• 200 g lentils, red
• 400 ml water
• 1 tbsp Pul Biber
• n. B. Vegetable broth, granulated
• 1 pinch of cumin
• salt and pepper
• 100 g crayfish tails or shrimps
• 1 tbsp crème fraîche
• 1 m.-sized tomato(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

fruity, spicy and hot – quick and easy

Roughly dice the onion and bell pepper. Heat the oil in a pan and sauté the onion and bell pepper. Dice the tomatoes and apple (with skin) and add them. Pour in the water and add the red lentils. Add the granulated stock and seasonings and bring everything to a boil. If you don’t like it too spicy, use less Pul Biber. Simmer on low heat for 15 minutes until everything is soft. Then puree into a smooth soup. Season with salt and pepper and the crème fraîche. Finally, add the crayfish tails and heat briefly.