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🍽️ Creamy Lentil Soup with Croutons

505 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 200 g potatoes (2 potatoes)
• 200 g carrots (2 carrots)
• 2 tbsp rapeseed oil
• 1 tsp mild curry powder
• salt
• pepper
• 160 g red lentils
• 1 slice whole wheat toast
• 1 tsp butter
• 1 tbsp sour cream

Instructions

1. 1. Peel the onion.
2. 2. Dice the onion finely.
3. 3. Wash the potatoes.
4. 4. Peel the potatoes.
5. 5. Wash the carrots.
6. 6. Peel the carrots.
7. 7. Cut the potatoes into cubes of about 1.5 cm.
8. 8. Cut the carrots into cubes of about 1.5 cm.
9. 9. Heat 1 tablespoon of oil in a pot.
10. 10. Add the onions to the hot oil.
11. 11. Add the curry powder.
12. 12. Sauté the onions and curry powder.
13. 13. Pour 600 milliliters of water into the pot.
14. 14. Add the potato cubes to the pot.
15. 15. Add the carrot cubes to the pot.
16. 16. Salt the soup.
17. 17. Pepper the soup.
18. 18. Cook the soup for 5 minutes.
19. 19. Add the lentils to the soup.
20. 20. Cover the pot.
21. 21. Cook the soup for about 15 minutes over medium heat.
22. 22. Cut the toast bread into small cubes.
23. 23. Heat the butter in a small pan.
24. 24. Heat the remaining oil in the pan.
25. 25. Add the bread cubes to the pan.
26. 26. Fry the bread cubes until golden brown on all sides.
27. 27. Stir the crème fraîche into the soup.
28. 28. Season the soup again with salt.
29. 29. Season the soup again with pepper.
30. 30. Sprinkle the soup with the croutons.
31. 31. Serve the soup.

Nutrition per serving

• kcal: 505
• Protein: 23 g · Fett/Fat: 17 g · Carbs: 62 g