Name: LENTIL SOUP WITH CARROTS (250 ML) AND TOMATO AND AVOCADO SALAD (200 G)
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 120 g Red lentils; 30 g Onion; 80 g Carrot; ½ Glove of garlic; ½ tsp Cumin, Turmeric; Chilli; Sea salt; Pepper; 400 ml Vegetable broth; 5 g Butter; 50 g Avocado; 100 g A tomato; 30 g Lettuce; 20 g Fresh herbs; 1 tsp Olive oil

RatingDifficultyBeginner

Yields1 Serving

Cook Time45 minsTotal Time45 mins

120 g Red lentils

30 g Onion

80 g Carrot

½ Glove of garlic

½ tsp Cumin, Turmeric

Chilli(on the tip of a knife)

Sea salttaste

Peppertaste

400 ml Vegetable broth(or boiling water)

5 g Butter

50 g Avocado

100 g A tomato

30 g Lettuce

20 g Fresh herbs(parsley, dill or cilantro)

1 tsp Olive oil

For soup:

Soak lentils in advance for 20 - 30 Minutes (if you take a different type of lentils, soak for at least an hour, and preferably at night).

At this time, fry the onions and grated carrots in a deep saucepan in butter. Carrots can be diced so that it remains crispy in the soup.

Chop the garlic very finely. Add to the pan along with caraway seeds, chili and turmeric. Pour the broth.

Once the broth has boiled, make medium heat and cover the lentils. Salt to taste. Removing the foam, keep another 20 Minutes - until the lentils are ready. The soup is ready. If desired, you can use a submersible blender to bring to a homogeneous consistency.

For salad:

Mix mashed avocado with herbs and spices.

Dice tomatoes and add avocado dressing. Salad can be laid out on a lettuce leaf.

CategorySalads, SoupsCuisineMediterraneanCooking MethodBaking, Frying, TossingDietKosher, Low Calorie, Low Fat, Vegetarian

Ingredients