Lentil soup with turkey croutons

Name: Lentil soup with turkey croutons
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Turkey escalope; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 TEASPOON Curry; 1 Garlic clove; 1 walnut-sized piece of ginger tuber; 1 chili pepper; 250 g red lentils; 800 ml Vegetable broth (instant); 4 Spring onions; 7-10 Tbsp Pepper; 2 TEASPOONS black sesame; 150 g Fresh cream; 100 ml Coconut milk (unsweetened)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Turkey escalope
3 TABLESPOONS Oil
7-10 Tbsp Salt
1 TEASPOON Curry
1 Garlic clove
1 walnut-sized piece of ginger tuber
1 chili pepper
250 g red lentils
800 ml Vegetable broth (instant)
4 Spring onions
7-10 Tbsp Pepper
2 TEASPOONS black sesame
150 g Fresh cream
100 ml Coconut milk (unsweetened)

Directions

1
Wash the turkey, dab dry and cut into 1 cm cubes. Fry all around in 1 tablespoon of hot oil until golden brown. Salt a little, dust with curry and take out. Peel the garlic and press it through a garlic press.
2
Peel the ginger and dice very finely. Carve the chillies lengthwise, remove seeds and chop. Heat the remaining oil in the frying fat. Sauté garlic and ginger in it. Sweat lentils and chillies and deglaze with broth.
3
Cover and simmer for 10 minutes. In the meantime clean and wash the spring onions and cut them into small pieces. Add to the lentils and cook for another 10 minutes. Season to taste with salt and pepper. Heat the turkey croutons briefly.
4
Serve in portions sprinkled with black sesame seeds. Mix crème fraîche and coconut milk and melt on the soup.