Lentil-carrot soup with turmeric

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Clean, wash and cut the celery into pieces. Peel and wash the carrot and also cut it into pieces. Cut chilli pepper lengthwise, remove seeds. Cut the chili into fine strips. Cut tofu into small cubes.

2. 2

   Heat butter in a pot. Brown the tofu for about 3 minutes. Season well with salt and pepper. Remove the tofu and put it aside. Heat the oil in the frying fat. Sauté onion, celery, carrot, chilli and lentils. Dust with turmeric and sweat it. Deglaze with vegetable stock and cook covered over medium heat for 10-12 minutes. In the meantime wash coriander and dab dry. Pluck and chop all but a few leaves for garnishing. Remove 1 tablespoon of vegetables and lentils from the stock.

3. 3

   Sauté onion, celery, carrot, chilli and lentils. Dust with turmeric and sweat it. Deglaze with vegetable stock and cook covered over medium heat for 10-12 minutes. In the meantime wash coriander and dab dry. Pluck and chop all but a few leaves for garnishing. Remove 1 tablespoon of vegetables and lentils from the stock. Purée the remaining ingredients in the stock with a hand blender. Season soup with salt and pepper and refine with sour cream. Serve in a deep plate. Sprinkle with remaining vegetables, lentils and tofu. Garnish with chopped coriander and coriander leaves

4. 4

   Purée the remaining ingredients in the stock with a hand blender. Season soup with salt and pepper and refine with sour cream. Serve in a deep plate. Sprinkle with remaining vegetables, lentils and tofu. Garnish with chopped coriander and coriander leaves

Nutrition Facts

KCAL
370 kcal

CARBS
35 g

FATS
14 g

PROTEINS
19 g