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🍲 Creamy Lentil Soup with Fresh Parsley Dip

395 kcal · 30 min · 4 servings

Ingredients

• 3 carrots
• 200 g celeriac (1/4 celeriac)
• 1 garlic clove
• 1 tbsp rapeseed oil
• 2 tsp paprika powder
• 1 tsp curry powder
• 150 g red lentils
• 100 ml apple juice
• 900 ml vegetable broth
• 1 bunch parsley (20 g)
• 100 ml olive oil
• 15 g ground hazelnut kernels (1 tbsp)
• salt
• pepper

Instructions

1. 1. Peel the carrots and celery and remove the garlic skin.
2. 2. Cut the vegetables into small cubes.
3. 3. Heat rapeseed oil in a large pot.
4. 4. Add the cut vegetables to the hot pot.
5. 5. Sprinkle 1 teaspoon of paprika powder and 1 teaspoon of curry powder over it.
6. 6. Sauté the vegetables over medium heat for 2 to 3 minutes.
7. 7. Add the lentils to the pot.
8. 8. Deglaze the mixture with apple juice.
9. 9. Pour in vegetable broth.
10. 10. Let the soup simmer for 15 minutes over medium heat.
11. 11. Wash the parsley under running water.
12. 12. Shake the parsley dry.
13. 13. Set aside a few nice parsley leaves for decoration.
14. 14. Put the rest of the parsley, the oil, and 3 to 4 tablespoons of water into a blender.
15. 15. Puree the mixture finely with a hand blender.
16. 16. Stir the hazelnuts into the pesto.
17. 17. Season the pesto with salt and pepper.
18. 18. Puree the finished lentil soup finely until it is creamy.
19. 19. Add a little more broth if the soup is too thick.
20. 20. Season the soup to taste with salt and pepper.
21. 21. Divide the soup among 4 plates.
22. 22. Drizzle the parsley pesto over the soup.
23. 23. Garnish the plates with the reserved parsley leaves.

Nutrition per serving

• kcal: 395
• Protein: 12 g · Fett/Fat: 26 g · Carbs: 29 g