Carrot-orange soup with minced meat

Name: Carrot-orange soup with minced meat
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 small onion (70 g); 1 small clove of garlic; 1 (approx. 100 g) Carrots; 1/2 tsp (3 g) Half-fat butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Turmeric; 50 g red lentils; 250 ml Beef bouillon (instant); 50 ml Orange juice; 1/2 tsp (3 g) Oil; 60 g Beefsteak minced meat; 2 stem(s) Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 small onion (70 g)
1 small clove of garlic
1 (approx. 100 g) Carrots
1/2 tsp (3 g) Half-fat butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Turmeric
50 g red lentils
250 ml Beef bouillon (instant)
50 ml Orange juice
1/2 tsp (3 g) Oil
60 g Beefsteak minced meat
2 stem(s) Parsley

Directions

1
Peel onion and garlic. Chop the onion finely. Chop garlic finely. Clean, peel, wash and cut the carrot into large pieces. Heat butter in a pot.
2
Fry onion and garlic in it until transparent. Season with salt, pepper and turmeric. Add lentils and carrot and sweat for about 2 minutes. Take out 1 teaspoon lentils and put aside for garnishing. Deglaze with beef stock and orange juice. Let simmer for 10 minutes. In the meantime heat up the oil in a pan. Fry the minced lentils for about 5 minutes until crumbly. Season with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and cut into fine strips.
3
In the meantime heat up the oil in a pan. Fry the minced lentils for about 5 minutes until crumbly. Season with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and cut into fine strips. Puree the soup. Add some water if necessary. Add minced meat to the soup and sprinkle with lentils and parsley