Pineapple carrot soup with red lentils recipe
Pineapple Carrot Soup with Red Lentils recipe
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Recipe intro
This refreshing and nutritious Pineapple Carrot Soup with Red Lentils is a perfect blend of sweet and savory flavors. The combination of tangy pineapple and earthy carrots creates a delightful balance, while the addition of red lentils adds protein and texture to the soup. This recipe is not only delicious but also packed with vitamins and minerals, making it a healthy choice for any meal. Whether you're looking for a light lunch or a comforting dinner option, this soup is sure to satisfy your taste buds and nourish your body.Keywords: pineapple carrot soup, red lentils, nutritious, sweet and savory, healthy choice.
Pineapple carrot soup with red lentils recipe details
Ingredients
400 g | carrot |
250 g | onion |
1 piece(s) | ginger, fresh, appr. 5cm |
400 g | pineapple |
1 | lemon, untreated |
1 l | water |
180 g | red lentils |
3 tsp | vegetable stock powder, to taste |
3 tbsp | sunflower oil |
2 tbsp | coconut milk |
½ tsp | chili powder, to taste |
salt and pepper, to taste |
Instructions
Roughly grate the carrots, dice the onions, grate the ginger, dice the pineapple and grate the rind of the lemon.Pour the water into a saucepan, bring to the boil and cook the lentils for 15 minutes, season to taste with salt and vegetable stock powder.
Heat the oil in a saucepan, and sauté the ginger, onion and carrot for 10 minutes. Add the pineapple and lemon rind and simmer for further 5 minutes. Add half of the lentil soup and puree with a hand held blender. If needed, pour in some more water. Stir in the unpureed lentil soup and season to taste with coconut milk, salt, pepper and chili.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
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