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🍽️ Creamy Lentil Soup

412 kcal · 30 min · 4 portions

Ingrédients

• 400 g red lentils
• 1 bunch vegetable mix
• 1 bay leaf
• 1 tsp thyme
• 1 l meat broth
• 2 tsp lemon zest
• 1 tsp curry powder
• 1 tbsp tomato paste
• 3 tbsp balsamic vinegar
• salt
• pepper (from the mill)
• sugar
• 4 tbsp crème fraîche
• 1 small slice country bread (cut into small cubes)

Préparation

1. 1. Rinse the soup vegetables under running water.
2. 2. Peel the carrots and the celery stalks.
3. 3. Cut a few thin, long strips from each vegetable for garnish and set them aside.
4. 4. Dice the rest of the vegetables into small cubes.
5. 5. Rinse the lentils under cold water.
6. 6. Add the lentils to the broth.
7. 7. Bring the mixture to a boil.
8. 8. Let the lentils simmer gently for 20 minutes.
9. 9. Add the diced vegetables, bay leaf, and thyme.
10. 10. Cook the soup for another 20 minutes.
11. 11. Remove the bay leaf once the lentils are soft.
12. 12. Puree the soup with a hand blender until creamy.
13. 13. Add the lemon zest, curry powder, and tomato paste to the lentil puree.
14. 14. Season the soup with balsamic vinegar, salt, pepper, and a pinch of sugar to taste.
15. 15. Fill the soup into pre-warmed bowls.
16. 16. Top each bowl with one tablespoon of Creme Fraiche.
17. 17. Sprinkle the soup with croutons and the prepared vegetable strips.

Nutrition par portion

• kcal: 412
• Protein: 27 g · Fett/Fat: 8 g · Carbs: 57 g