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🍲 Red Lentil Soup with Hazelnut-Tomato Pesto

320 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 1 pc.
• carrots 1 pc.
• olive oil 5 tbsp
• lentils, red 150 g
• water 900 ml
• hazelnut kernels, whole 40 g
• basil, fresh 20 g
• tomatoes, dried 50 g
• agave syrup 1 tsp
• lemons 1 pc.
• sea salt pinch
• chili, ground pinch

Instructions

1. 1. Cut the onion in half and peel it. Roughly dice the onion.
2. 2. Peel the garlic and chop it finely.
3. 3. Peel the carrot and trim the ends. Dice the carrot.
4. 4. Heat 3 tablespoons of olive oil in a pot over medium heat.
5. 5. Add the onion, garlic, and carrot to the pot. Sauté the vegetables for about 3 minutes.
6. 6. Add the lentils and water to the pot.
7. 7. Cook the soup for about 10 minutes until the lentils are soft.
8. 8. Heat a non-stick pan without oil over medium to high heat.
9. 9. Toast the hazelnuts in the pan for about 2 to 3 minutes.
10. 10. Roughly chop the toasted hazelnuts.
11. 11. Wash the basil and shake it dry.
12. 12. Pluck the basil leaves from the stems and chop them finely.
13. 13. Drain the 30 grams of dried tomatoes.
14. 14. Chop the dried tomatoes finely.
15. 15. Place the hazelnuts, dried tomatoes, basil, and 2 tablespoons of olive oil in a bowl.
16. 16. Mix the pesto ingredients in the bowl well.
17. 17. Add the remaining dried tomatoes to the lentil soup.
18. 18. Add the agave syrup to the lentil soup.
19. 19. Puree the soup finely with an immersion blender.
20. 20. Cut the lemon in half.
21. 21. Squeeze the juice from the lemon.
22. 22. Add the lemon juice to the soup.
23. 23. Season the soup with salt and chili to taste.
24. 24. Fill the red lentil soup into bowls.
25. 25. Top the soup with the hazelnut-tomato pesto.
26. 26. Enjoy the soup.

Nutrition per serving

• kcal: 320
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 40 g