Buckwheat pancakes with ricotta
Mix the egg with the lemon juice, honey and ricotta cheese. Add the buckwheat flour and baking powder and mix to a thick paste. Heat coconut oil in a pan and...
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Potato and lentil soup
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
379
Calories
49 g
Carbohydrates
12 g
Protein
13 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | ¾ (45 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Turmeric powder, turmeric | 1 Pinch(s) |
 | Basil (fresh or dried) | 1 Pinch(s) |
 | Cream, whipped cream (30% fat) | 30 g |
 | Tomato paste (double concentrated) | 30 g |
 | Vegetable broth | 150 ml |
 | Rapeseed oil | ½ Tablespoon |
 | Lentils (red, raw) | 25 g |
 | Potatoes (firm boiled, fresh) | ⅞ (65 g) |
 | Wholemeal bread (sourdough) | 50 g |
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Preparation:
Step 1:
Peel the carrots and potatoes and cut into small cubes. Heat some oil in a saucepan and sauté the carrots and potatoes over medium heat for about 4 minutes. Add the lentils and turmeric and steam for 2 minutes.
Step 2:
Add the vegetable broth and tomato paste. Season with salt and pepper and simmer the soup for about 15 minutes at low heat. Then add 3/4 of the cream and puree everything.
Step 3:
Heat some oil in a frying pan and fry the diced bread slices for about 5 minutes until golden brown. Wash the basil, shake dry and pluck off the leaves. Dress the soup, drizzle with the remaining cream and arrange with the bread cubes and basil.
Macronutrient distribution:
The recipe Potato and lentil soup is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Coated pan
Cutting board
Kitchen knife
Peeler
Pot
Stove
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