Lentil soup with seeded rolls

Name: Lentil soup with seeded rolls
Prep time: 40 min
Total time: 80 min
Yield: 4
Ingredients: 200 g gluten-free wholegrain rolled oats; 110 g mixed seeds (e.g. Campiuns); 1 parcel baking powder; 2 tsp salt; 30 g Psyllium husks; 1 tin white beans; 1 ½ dl water; 200 g lactose-free crème fraîche; 4 tbsp olive oil; water; 1 onion; 250 g carrots; 100 g yellow lentils; 1 litre water; a little pepper; ¼ tsp chilli flakes; 1 organic lemon

Ingredients

4 people

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

Dough

200 g gluten-free wholegrain rolled oats

50 g mixed seeds (e.g. Campiuns)

1 parcel baking powder

¾ tsp salt

30 g Psyllium husks

1 tin white beans (e.g. cannellini approx. 400 g), rinsed and drained

1 ½ dl water

200 g lactose-free crème fraîche

1 tbsp olive oil

Shape

60 g mixed seeds (e.g. Campiuns)

water, for brushing

Soup

1 tbsp olive oil

1 onion, coarsely chopped

250 g carrots, in slices

100 g yellow lentils

1 litre water

1 ¼ tsp salt

a little pepper

2 tbsp olive oil

¼ tsp chilli flakes

1 organic lemon, zest peeled with a peeler, finely chopped and 1 tbsp of juice

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How it's done

Dough

In a bowl, mix the oat flour with all the other ingredients up to and including the psyllium husk. Puree the beans with the crème fraîche, add with the water and oil, mix well with a wooden spoon; do not knead. Cover the dough and leave to stand at room temperature for approx. 10 mins.

Shape

Empty the seeds into a shallow dish. Place the dough on a lightly floured work surface, divide into 8 portions, shape into bread rolls, brush with a little water and roll in the seeds. Place the rolls on a baking tray lined with baking paper. Score the bread rolls with a sharp knife.

Bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave the rolls to cool on a rack.

Soup

Heat the oil in a pan. Add the onion and carrots, sauté for approx. 5 mins. Add the lentils and water, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 20 mins. until soft, season, puree. Plate up the soup, combine the oil, chilli flakes, lemon zest and juice, drizzle on top of the soup.

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4 people

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