RED LENTILS & CARROT SOUP

carrot-soup-recipe.JPG

Red lentilS & carrot soup,

crispy garlic kale, roasted hazelnut, broccoli

Ingredient (serves 2):

  • ½ onion

  • 3 carrots

  • 1 small glass red lentils

  • Chicken stock

  • 1 tsp turmeric

  • Extra virgin olive oil

  • Salt & pepper

  • For topping: 

  • 1 handful of chopped kale

  • 4 florets of broccoli

  • 1 tbsp of crushed hazelnuts

Method:

1- Finely chop onion and carrots. Cook in a saucepan, over low heat with a little olive oil. Season with salt and pepper. 

2- Rinse the lentils and cook them into 3 volumes of boiling salted water for 4 minutes. Drain and set aside.

3- Add the turmeric into the cooked onion and carrots, stir and cook for 1 minute then cover with water and chicken stock. Slow cook for about 20 to 30 minutes, or until the carrots are really soft. Then add the cooked lentils and blend with a hand mixer until you have the right consistency. The soup soup should be pretty thick, but if too much, add a little water. Taste and add seasoning if necessary.

For the toppings, fry in a little hot olive oil the kale and broccoli with garlic. Season with salt and pepper.

Camille AubertComment