John Myers
Contents
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Ingredients
- 5 piece Potatoes
- 3 piece Carrots
- 0,25 piece Cauliflower
- 2 piece Onions
- 1 tbsp Extra virgin olive oil
- 1 tbsp Tomato paste
- 1 tbsp Honey
- 1 piece Chilli pepper
- 1 tsp Salt
- 1 tsp Pepper from the grinder
- 0,25 tsp Pink berries
- 0,25 tsp Aniseed
- 0,25 tsp Brown mustard seeds
- 0,25 tsp Sheguan pepper
- 0,25 tsp Ground cardamom
- 0,25 tsp Ground cinnamon
- 1 pinch Nutmeg
- 0,25 tsp Cumin
- 2 piece Allspice grains
- 1 tsp Tarragon
- 1 Cup Lentils red
- 2 piece Garlic cloves
- 200 ml Milk
- 2 tbsp Yogurt
- 1 piece Lemon
Instructions
- Clean the vegetables and cut into small pieces. Score the chilli on the side and place with the vegetables. Take a large saucepan, heat the olive oil in it and sear the vegetables together with the tomato paste. Add the honey and mix everything together briefly. Pour about three quarters of a liter of water and cook for about 15 minutes. In the meantime, put the spices in a mortar and grind everything into powder. When the vegetables are soft, puree them finely with a hand blender. Add the prepared spice to the soup and stir in the lentils. Let everything cook again for 10 minutes. While cooking, chop the garlic cloves very finely and add them to the soup. Add the milk and the juice of one lemon to the soup. Finally stir in the yogurt. I also serve bread.
Nutrition
Serving: 100gCalories: 184kcalCarbohydrates: 21.4gProtein: 8.4gFat: 7.1g
