PueRIERTE Red Lentil Soup

Rating: 2.83 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Soak the lentils in cold water for 30 minutes. In the meantime, remove the skin from the onion and finely dice. Clean, rinse and chop the carrot. Sauté both in hot oil. Drain the lentils in a sieve and add to the vegetable form. Pour clear soup, add the paradeis pulp and let everything bubble together. Simmer gently over medium heat for 25 minutes. Fold in the cream cheese and blend the soup. Season with pepper, salt and cayenne pepper.

Clean and rinse the leek and cut into very fine strips. Cut trout fillets into bite-sized pieces. Add leek strips and trout pieces and bring to the table garnished with dill flags.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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