Exotic Lentil Soup with Prunes
Preparation
35
minutes
Servings
6
persons
Nutrition
413
calories
Ingredients
3 carrots200 g celeriac
2 red onions
1 leek
1 sweet potato (approx. 350 g)
1 bunch flat parsley
2 tbsp. oil
300 ml chicken stock (or vegetable stock)
300 g pre-soaked and cooked lentils
300 g SUNSWEET prunes
4 tbsp. apple vinegar
Salt, pepper
Instructions
- Peel carrots and slice. Dice celeriac, peel onions and cut into strips. Clean leek, cut into slices and wash. Peel potato and cut into pieces. Pull parsley leaves from the stems and chop coarsely.
- Heat oil in a pot. Add potato, onions, carrots and celeriac and steam for 5 minutes at medium heat. Add leek and steam for 2 more minutes. Deglaze with stock. Add lentils and simmer for 20 minutes at a medium heat. Add prunes and parsley.
- Season to taste with apple vinegar, salt and pepper.
Tip: Roast some almond slivers and add as topping to the soup. Serve with toasted rye bread.
Recipe Categories
Soup, Starters and Appetizers,
