Suppen | Chocolate River

red lentils are great if there is not much time to cook – they need only about 15 minutes until tender.

ingredients:

1 tbsp ghee (or butter oil)

1 bunch of green onions

2 cloves of garlic, minced

4 pieces of celery stalks

2 carrots

200 g red lentils

1/4 tsp chili flakes

1 l vegetable stock

3 tbsp fresh lemon juice

3 tbsp soy sauce

salt, black pepper

cut up celery stalks and carrots into small pieces. seperate green and white of green onions and chop.

in a large pan, heat ghee. add garlic and the white of green onions, cook for two minutes. add carrots and celery, cook for another two minutes. add red lentils, cook fon one minute, stirring frequently. add chili flakes and vegetable stock and let it simmer until the lentils are done (15-20 minutes). right before the end of cooking time, add chopped green parts of the green onions (keep a bit for decoration). season the soup with lemon juice, soy sauce, black pepper and salt.

this is an incredibly delicious veggie soup, with a recipe i found here (in german).

first roast a tbsp of anise seed and a finely chopped piece of ginger (3cm +x) in some sun flower oil. add diced vegetables and stew for a few minutes. add 1.25l vegetable stock and simmer at medium heat for about 15 minutes. add 125ml orange juice and simmer again for 5-10 minutes. season with salt and pepper.

served with orange segments, smoked tofu that has been fried with some sesame seeds, chopped parsley, olive oil and freshly ground black pepper.

it’s dead easy, and as long as you stick with the anise-ginger-orange part, it works with almost every combination of vegetables. for the soup pictured above we used a rather simple mix of 3 carrots, 3 potatoes, 100g baby peas and 1 zucchini. had an equally great result with carrots, parsnip, sweethart cabbage, peas, potatoes and leek.

more inspiration and photos here.

Chocolate River

Category Archives: Suppen

red lentil soup

vegetable soup with anise, ginger and orange juice