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Lentil-carrot soup

Details


  • Preparation time: 40 min.
  • vegan
  • warmes Gericht
  • quick preparation
Lentil-carrot soup
Lentil-carrot soup

Method


Peel carrots and cut into cubes. Peel and thread orange: Cut out the fillets between the partitions, catching the juice.

Put lenses in a sieve and rinse off.

Peel shallots off and chop finely. Sauté the shellfish cubes in the hot oil, add the curry and stir briefly. Add carrot juice.

Add lentils, carrot cubes and vegetable broth and boil. In the slightly opened pot approx. Cook for 20 minutes until carrots and lentils are cooked.

Add orange fillets and orange juice. Evtl. Add some more water. Season the soup with pepper and sea salt. Serve in plates garnished with leek onion rings.

Ingredients


Rapunzel Products


702630 Red lentils
1000695 Olive oil extra virgin
1200335 Sea salt with iodine
1200540 Vegetable bouillon
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de