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Red Lentil Soup with Creme Fraîche

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 72 kcal

Ingredients
 

Soup

  • 250 g Red lentils
  • 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 - Moroccan spice mix
  • 1 tablespoon Extra virgin olive oil
  • Salt

Instructions
 

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.

.

  • Serve the soup with creme fraîche and a few coriander or mint leaves.

Nutrition

Serving: 100gCalories: 72kcalCarbohydrates: 1.6gProtein: 1gFat: 6.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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