Lentil soup with raisin bread croutons

Name: Lentil soup with raisin bread croutons
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Spring onions; 2 Garlic cloves; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 250 g red lentils; 750 ml Vegetable broth (instant); 500 ml Carrot juice with honey; 3 discs Raisin mares (à approx. 60 g)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Spring onions
2 Garlic cloves
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
250 g red lentils
750 ml Vegetable broth (instant)
500 ml Carrot juice with honey
3 discs Raisin mares (à approx. 60 g)

Directions

1
Clean, wash and slice the spring onions diagonally. Peel garlic and chop finely. Heat 1 tablespoon of clarified butter in a pot. Fry the garlic and spring onions until transparent.
2
Season with salt and cayenne pepper. Add lentils and sweat for 3 minutes. Deglaze with stock and carrot juice. Let simmer for 12-15 minutes. In the meantime cut 12 stars out of the raisin bread and fry them in 1 tablespoon of clarified butter until golden brown.
3
Remove 2 tablespoons of vegetables from the soup and set aside for garnishing. Puree the soup and season with salt and cayenne pepper. Arrange lentil soup on plates and garnish with raisin bread croutons, lentils and spring onions.