Red lentil soup with horseradish cream

Name: Red lentil soup with horseradish cream
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 1–2 Garlic cloves; 8 Stem(s) Marjoram; 2 TABLESPOONS Olive oil; 250 g red lentils; 1-2 TABLESPOONS Tomato paste; 2 TABLESPOONS Vegetable broth; 1 TEASPOON dried; 7-10 Tbsp Savory; 2–3 stalks of celery; 250 g cherry tomatoes; 7-10 Tbsp salt, pepper, sugar; 3 TABLESPOONS Horseradish (glass); 3 TABLESPOONS Fresh cream

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 3

1–2 Garlic cloves
8 Stem(s) Marjoram
2 TABLESPOONS Olive oil
250 g red lentils
1-2 TABLESPOONS Tomato paste
2 TABLESPOONS Vegetable broth
1 TEASPOON dried
7-10 Tbsp Savory
2–3 stalks of celery
250 g cherry tomatoes
7-10 Tbsp salt, pepper, sugar
3 TABLESPOONS Horseradish (glass)
3 TABLESPOONS Fresh cream

Directions

1
Peel and finely chop the garlic. Wash marjoram, shake dry, put 4 stems aside for garnishing, pluck remaining leaves from the stems.
2
Heat the oil in a pot. Sauté the garlic in it. Add lentils, marjoram and tomato paste and sauté briefly. Pour on 1 l water, bring to the boil and stir in broth. Add savory. Covered lentils and simmer for about 15 minutes.
3
Clean and wash the celery and cut it into fine slices. Wash and halve the cherry tomatoes. Add both to the lentils about 5 minutes before the end of the cooking time.
4
Season lentil soup with salt, pepper and sugar. Mix horseradish and crème fraîche. Arrange soup in bowls. Garnish with remaining marjoram and add the horseradish cream.