Ingredients for 4 people:
1 onion
125 g bell bell pepper pulp (optionally red, green)
1 potato, mainly waxy (about 100 g)
1 tablespoon oil
100 g red lentils
700 ml vegetable broth (instant)
150 ml whipping cream
finely grated zest of 1 lemon (untreated) and juice of ½ lemon
salt, ground pepper
For the pumpkin seed pesto:
75 g pumpkin seeds (green)
2 cloves of garlic
1 onion
1 bunch of parsley
30 g parmesan
80 ml olive oil
salt, pepper
Preparation:
1. Peel and dice the onion. Also finely dice bell pepper pulp. Peel potatoe and cut into small pieces. Heat oil in a pot. Fry briefly. Remove with a skimmer and put aside on a plate. Add onion and potato to the frying fat and sauté. Add red lentils and pour in the broth. Cover and cook for 20 minutes. Pour in cream, heat and puree everything. Season with lemon zest, lemon juice, salt and pepper. Add the diced peppers. Keep soup warm.
2. For the pesto, coarsely chop pumpkin seeds (remove 1 tablespoon for garnish). Roast in a pan without fat. Peel and chop garlic and onion. Rinse parsley (remove a little for garnish), shake dry and chop coarsely. Break the parmesan into pieces. Mix everything together with the olive oil in an electric blender. Season with salt and pepper. Serve the soup with a blob of pesto and garnished with parsley and pumpkin seeds.
Preparation time approx. 35 minutes
Per serving approx.:
Calories: 500
Joule: 2094
Protein: 11,2 g
Fat: 45,1 g
Carbohydrates: 14 g
(FoodCentrale by ddp images)
