Lentil and carrot soup

Lentil and carrot soup

Total: 35 min. | Active: 35 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 240 kcal
, Fat: 14 g
, Carbohydrate: 19 g
, Protein: 7 g

Ingredients

4 person

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

Soup

1 tbsp olive oil
1 shallot, coarsely chopped
1 garlic clove, squeezed
300 g carrots, peeled, chopped
80 g red lentils
1 litre water
1 ¼ tsp salt
a little pepper

Parsley oil

1 bunch flat-leaf parsley
3 tbsp olive oil
1 organic lemon, use a little grated zest and 1 tbsp of juice
¼ tsp salt
a little pepper
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How it's done

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Soup

Heat the oil in a pan. Add the shallot and garlic, sauté for approx. 3 mins. Add the carrots and cook for approx. 5 mins. Add the lentils and water, bring to the boil. Reduce the heat, simmer for approx. 20 mins. until soft, season, puree.

Parsley oil

Puree the parsley with the oil, lemon zest and juice, season. Plate up the soup, top with the parsley oil.

Good to know
Serve with: Rustic pagnol bread, sliced.

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