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all recipes
Soup
Lentil-carrot soup
Details
40 min
vegan
print
Ingredients
200 g carrots
1 orange
3 EL
Rapunzel red lentils
1 Shallot
1 TL
Rapunzel olive oil extra virgin
1-2 TL mild curry powder
500 ml carrot juice
2 TL
Rapunzel vegetable bouillon
white pepper, ground
Rapunzel sea salt
2 EL onion rings
Details
40 min
vegan
print
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.
Lentil-carrot soup
Ingredients
200 g carrots
1 orange
3 EL
Rapunzel red lentils
1 Shallot
1 TL
Rapunzel olive oil extra virgin
1-2 TL mild curry powder
500 ml carrot juice
2 TL
Rapunzel vegetable bouillon
white pepper, ground
Rapunzel sea salt
2 EL onion rings
Details
40 min
vegan
print
Lentil-carrot soup
Rapunzel Products
Red lentils
Olive oil extra virgin
Sea salt with iodine
Vegetable bouillon
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