John Myers
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Red Lentil Soup with Creme Fraîche
The perfect red lentil soup with creme fraîche recipe with a picture and simple step-by-step instructions.
Soup
- 250 g Red lenses
- 1 Carrot
- 1 Red peppers
- 6 small Panicle tomatoes
- 1 Clove of garlic
- 0,5 Jalapeño
- 1 Red onion
- 1 Potato
- Salt and pepper, paprika powder
- 1,25 liter Vegetable broth
- 10 Discs Fresh ginger
- 1 Orange
Creme fraiche Cheese
- 150 g Creme fraiche Cheese
- 1 tablespoon Black cumin
- 1 teaspoon Chopped mint leaves
- 1 Garlic clove chopped
- 1 teaspoon Hot paprika powder
- 1 teaspoon Ras-El-Hanout Spice Mixture Morocco
- 1 tablespoon Extra virgin olive oil
- Salt
Soup
- Cut the vegetables into small pieces.
- In a saucepan, first fry the onions, carrots and potatoes with a little clarified butter. Reduce the heat and add the peppers and lentils. Fry for another 5 minutes. Add the tomatoes. Fry briefly and fill up with the vegetable stock.
- Add the garlic and the jalapeno, let it boil briefly. Reduce the heat, add the juice of one orange and simmer for 30 minutes.
- Add the ginger slices and puree the soup. Season to taste with salt, pepper and paprika powder.
Creme fraiche Cheese
- Roast the black cumin in a pan until it starts to smell.
- Mix with the creme fraîche, add the other ingredients and mix well. Let rest for 30 minutes.
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- Serve the soup with creme fraîche and a few coriander or mint leaves.
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