- 1 bunch soup base vegetables (leek, carrot, celeriac, parsley)
- 1 clove of garlic
- 250 g red lentils
- 1 ts cumin powder
- 1 ts coriander powder
- 1 1/4 L vegetable broth
- 30 g sesame
- 6 stalks parsley
- 1/2 bunch chervil
- 5 stalks dill
- 3 tbs sesame oil
- white wine vinegar
1. Clean the soup base vegetables, peel the garlic and mince everything.
2. Stir together the vegetables, garlic, lentils and spices in a pot along with the vegetable broth.
3. Heat the pot at highest level up to the vegetable window, switch to a low level and cook for about 12 minutes in the vegetable area.
4. Meanwhile, remove the parsley, chervil and dill leaves from the stems and set aside some of them for a garnish.
5. Chop the herbs in the Quick Cut, add the sesame and a little salt and oil. Process until a finely chopped mixture results.
6. At the end of the cooking time, puree the soup and season to taste with salt, pepper and vinegar.
7. Serve the lentil soup with the sesame and herb topping and the remaining herbs.
- You can also use nut oil in place of sesame oil. Thanks to the high-quality protein lentils provide, these legumes are an especially good source of plant-based protein for vegetarians.
This recipe has been tested and approved by AMC.