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Lentil and bell pepper soup

  • 30 min
    • Préparer 10 min
    • Préparer 20 min
Grand Gourmet Chef`s knife 20cm, 3201000226 Gourmet Measuring Jug 1,0l, 3201000744 Cutting board 38x25 cm, bamboo, 3201000233

Ingrédients

4 Personnes
  • 2 Shallots
  • 1 Garlic
  • 3 tbsp. Paprika pulp
  • 1 Carrot
  • 150 g Red lentils
  • 20 g Extra virgin olive oil
  • 1200 ml Vegetable broth
  • Cumin
  • Curry
  • Ground fennel
  • Grated lemon peel
  • Salt
  • Freshly ground black pepper
  • 4 tbsp. Oat cream
  • Parsley

Preparation

Étape 1
Finely dice shallot, garlic and carrot and sauté in olive oil until translucent.
Shallots
Garlic
Carrot
g Extra virgin olive oil
Étape 2
Add lentils and paprika pulp and deglaze with vegetable stock.
tbsp. Paprika pulp
g Red lentils
ml Vegetable broth
Ground fennel
Étape 3
Simmer gently for about 20 minutes until the lentils almost fall apart.
Étape 4
Season to taste with salt, pepper and lemon zest.
Grated lemon peel
Salt
Freshly ground black pepper
Étape 5
Serve with oat cream and parsley.
tbsp. Oat cream
Parsley