Glowing peppers

Name: Glowing peppers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Peppers (yellow and orange); 600 g Celeriac; 2 Onions; 2 Garlic cloves; 1 TABLESPOON Olive oil; 75 g red lentils; 1 can(s) (0,1 g) Saffron; 7-10 Tbsp salt, pepper, possibly chili flakes; 750 ml Vegetable broth; 1 can(s) (400 ml each) unsweetened coconut milk; 4 TABLESPOONS Lime juice; 2 TABLESPOONS Greek cream yoghurt

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

So that the soup simply makes everything in us shine, Paprika has gotten reinforcement from saffron

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Peppers (yellow and orange)
600 g Celeriac
2 Onions
2 Garlic cloves
1 TABLESPOON Olive oil
75 g red lentils
1 can(s) (0,1 g) Saffron
7-10 Tbsp salt, pepper, possibly chili flakes
750 ml Vegetable broth
1 can(s) (400 ml each) unsweetened coconut milk
4 TABLESPOONS Lime juice
2 TABLESPOONS Greek cream yoghurt

Directions

1
Clean or peel, wash and cut the peppers and celery into pieces. Peel and chop onions and garlic. Heat the oil in a pot. Fry the prepared ingredients, lentils and saffron for about 5 minutes. 3⁄4 Add l broth and coconut milk. Cover and simmer for about 25 minutes until soft.
2
Finely puree the vegetable soup with the hand blender and, if necessary, add some stock to the soup until the desired consistency is achieved. Season to taste with salt, pepper and lime juice. Serve with 1 blob of yoghurt and a little chilli as desired.