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Lentil cream soup with beer vinegar and peanut oil

It is a long-time tradition that in order to ensure good fortune for the new year, we should start it with a meal prepared from some legumes, most commonly lentils. This lentil cream soup is seasoned with beer vinegar and peanut oil, lending a rich and delicious flavor to this New Year’s Eve favorite.

Vegetarian food
Wheat free
Egg free
Soy free
Corn free
Sugar free
35 Min.
37

Production

01

Clean the carrots, the celery root and the onions, and then chop them into small pieces. Start braising them on 2 spoonfuls of rapeseed oil for frying, adding the grated, fresh ginger and the garlic, too. Pour on as much water as what covers the vegetables with two inches and braise them until soft.

02

Once the vegetables have softened, add 200 g lentils, pour on the rest of the water and bring it to a boil.

03

Then pour it into the mixing glass, add the beer vinegar and blend it until creamy.

04

When it is done, salt and pepper it, and mix in 10 ml cream, without boiling or cooking it any longer.

Tip:

Serve it garnished with the remaining lentils and cream, and crown it with the peanut oil.

17 Comment
Ingredients
portion unit: EUUSUK
250 g
pre-cooked lentils
80 g
onion(s)
50 g
celery
100 g
carrot
2 clove(s)
garlic
a little
ginger
2 pinch
1 pinch
600 ml
water
120 ml
heavy cream

Diet

Vegetarian food Wheat free Egg free Soy free Corn free Sugar free

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JOIN US AS OUR PÖDÖR CLUB MEMBER
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