Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lentils and rice
Soup
To serve
How it's done
Lentils and rice
Cook the lentils and rice in boiling water for approx. 10 mins. until almost soft, then drain.
Soup
Heat the oil in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the beetroot, cook briefly. Pour in the stock and balsamic, bring to the boil, cover and simmer over a low heat for approx. 15 mins. Blend the soup, add the lentils and rice, gently heat through, season.
To serve
Serve the soup in bowls. Mix the sour milk and horseradish well. Drizzle over the soup, top with the parsley.
| Tip: | Use green lentils instead of black lentils. |
|---|
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