Lentil soup with hazelnut pesto

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak the lentils in cold water overnight. Clean or peel and wash the soup greens. Cut carrot and celery into small cubes, cut leek into rings. Peel, wash and dice the potatoes. Peel and chop onions. Wash thyme, shake dry and remove leaves. Drain the lentils and collect the soaking liquid. Fill up to 1 litre with water

2. 2

   Heat 1 tablespoon of oil in a large pot, fry the soup vegetables and about 2/3 of the onions in it. Add the lentils, potatoes and meat and add soaking water. Bring to the boil, cover and simmer for 25-30 minutes. Dice the plums finely, drizzle with vinegar and set aside

3. 3

   Wash the parsley, dab dry, put some aside for garnishing, chop the rest roughly. Mix nuts with remaining onion, parsley and 3 tbsp. oil in a universal chopper to make a pesto. Season with salt and pepper. Remove the meat from the soup, let it cool down a bit and cut it into small cubes. Stir the stock into the soup. Add plums and meat and mix in, season with salt and pepper. Arrange soup in plates. Add a little pesto. Garnish with parsley. Add the rest of the pesto

4. 4

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
740 kcal

CARBS
58 g

FATS
32 g

PROTEINS
51 g