Red lentil soup with green egg and flower sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 1 collar Parsley
- 3 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 200 g red lentils
- 2 cubes clear broth (with fine vegetables)
- 100 g Cauliflower
- 7-10 Tbsp Curry
- 7-10 Tbsp Grease
Directions
- 1
Wash the parsley and puree with 4 tablespoons of water in a blender. Add eggs and mix briefly. Season with salt, pepper and nutmeg. Grease a shallow bowl, fill in the mixture and let it rest covered in a bain-marie for about 45 minutes.
- 2
In the meantime boil 1 litre of water. Add the lentils and broth to the water and simmer for 10-15 minutes. Wash the cauliflower, cut into florets and add to the lentils about 5 minutes before the end of the cooking time.
- 3
Season the stock with salt, pepper and curry if necessary. Cut the cooled egg whites into rhombs, warm up briefly in the broth again and serve the soup hot.
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