Red lentil soup with celery and horseradish sour cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice. Halve the onion. Wash thyme, shake dry. Press 1 clove of garlic.

2. 2

   Cut parsley leaves from the stalks and use them for other purposes. Put soup vegetables, onion and garlic in a large, wide pot. Add approx. 1 1/4 litre of cold water, bay leaf, 1 teaspoon salt, peppercorns, cloves, parsley stalks and thyme. Bring to the boil and simmer for about 30 minutes

3. 3

   Peel and finely dice 1 clove of garlic. Wash the marjoram and dab dry. Put 4 stems aside for garnishing, remove the rest of the leaves. Wash the savory and tie up. Heat oil in a pot. Sauté garlic in it.

4. 4

   Add the lentils, marjoram and tomato paste and sauté briefly. Add the stock. Add the bunch of savory and bring to the boil. Simmer at low heat stirring frequently for about 15 minutes. Clean and wash the celery and cut into fine rings. Add celery about 5 minutes before the end of cooking time. Wash, clean and halve the cherry tomatoes. Add to the soup. Remove the savory. Season soup with salt, pepper and sugar. Mix horseradish and sour cream.

5. 5

   Add celery about 5 minutes before the end of cooking time. Wash, clean and halve the cherry tomatoes. Add to the soup. Remove the savory. Season soup with salt, pepper and sugar. Mix horseradish and sour cream. Arrange soup in bowls, garnish with marjoram set aside. Add dip

Nutrition Facts

KCAL
350 kcal

CARBS
37 g

FATS
13 g

PROTEINS
17 g