Details
40 min
vegan
Method
Peel carrots and cut into cubes. Peel and thread orange: Cut out the fillets between the partitions, catching the juice.
Put lenses in a sieve and rinse off.
Peel shallots off and chop finely. Sauté the shellfish cubes in the hot oil, add the curry and stir briefly. Add carrot juice.
Add lentils, carrot cubes and vegetable broth and boil. In the slightly opened pot approx. Cook for 20 minutes until carrots and lentils are cooked.
Add orange fillets and orange juice. Evtl. Add some more water. Season the soup with pepper and sea salt. Serve in plates garnished with leek onion rings.
Ingredients
- 200 g carrots
- 1 orange
- 3 EL Rapunzel red lentils
- 1 Shallot
- 1 TL Rapunzel olive oil extra virgin
- 1-2 TL mild curry powder
- 500 ml carrot juice
- 2 TL Rapunzel vegetable bouillon
- white pepper, ground
- Rapunzel sea salt
- 2 EL onion rings
