Perfect for weeknights, we eat this winter recipe with lentils, carrots and potatoes in moderation.
Duration: 15 minutes prep, 20 minutes cooking
For 4 people
- 2 carrots
- 200 g of potatoes
- 100 g of lentils
- 1 celery
- 1 tablespoon of butter
- 8 -10 c. tablespoon Kikkoman soy sauce
Freshly ground pepper
- 150 g of fresh cream
A few leaves of lemongrass
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Preparation of the recipe
Peel the potatoes, carrots and celery and cut them into cubes. Heat the oil, add the lentils and vegetables and fry them.
Add 1 liter of water, bring to a boil and simmer for about 15-20 minutes. Pass the soup through a potato press or blender, add half the fresh cream, soy sauce, cumin and black pepper.
03Finishing and dressing
Ladle the soup into bowls or plates, garnish with the remaining cream and lemongrass leaves.
In the video, the recipe for carrot soup