Summer Soup with Spicy Lentils

Name: Summer Soup with Spicy Lentils
Yield: 4 servings
Ingredients: 200 g Green lentils; 1 litre Vegetable stock; 20 g Chopped Flat-Leaved fresh parsley; 1 tsp Fine lime zest, unsprayed (Unwaxed); 1 tsp Freshly Squeezed lime juice; tsp coarse salt; Freshly peppers; 240 g Diced French Stale Bread; tbsp olive oil; 175 g Green asparagus; 10 g butter; 4 Finely Chopped shallots; 3 carrots In Small Cubes; 1 litre Vegetable stock; 250 ml Single Cream; 150 g Frozen Fine peas; 12 spring onions Cut Into Thin Slices; 1 tsp coarse salt; Freshly peppers; 1 lime fruit; Leaves Of Flat-Leaved fresh parsley

A lovely summer soup with seasonal vegetables and herbs.

Instructions

Step 1

Rinse the lentils several times in cold water. Let them drain in a sieve. Boil the stock in a saucepan. Cook the lentils on low heat with the lid on for approximately 12 minutes or until tender.

Step 2

Drain the cooked lentils in a sieve. Put them into a bowl and mix in the parsley, lime zest, lime juice, salt and pepper. Season to taste.

Step 3

Mix the bread and oil together on a sheet of baking paper. Roast the small pieces of bread in the middle of the oven for 10 minutes at 200° - turn them over 1-2 times during the cooking.

Step 4

Break off the woody bottom pieces of the green asparagus. Cut the stalk of the asparagus into diagonal slices.

Step 5

Melt the butter in a thick-bottomed pan on high heat, without browning the butter. Fry the onion and carrots for approximately 1 minute and then add the stock and cream.

Step 6

Bring the soup to a boil while stirring and add the peas, spring onions and asparagus pieces. Cook the soup on even heat, still stirring, for approximately 3 minutes. Add salt and pepper and season to taste.

Step 7

Pour the soup into warm deep bowls. Pour a layer of spicy lentils on each bowl and garnish with the lime and parsley,

Enjoy!

Ingredients

Lentils

Green lentils	200 g
Vegetable stock	1 litre
Chopped Flat-Leaved fresh parsley	20 g
Fine lime zest, unsprayed (Unwaxed)	1 tsp
Freshly Squeezed lime juice	1 tsp
Coarse salt	tsp
Freshly peppers

Croutons

Diced French Stale Bread	240 g
Olive oil	tbsp

Summer Soup

Green asparagus	175 g
Butter	10 g
Finely Chopped shallots	4
Carrots In Small Cubes	3
Vegetable stock	1 litre
Single Cream	250 ml
Frozen Fine peas	150 g
Spring onions Cut Into Thin Slices	12
Coarse salt	1 tsp
Freshly peppers

Garnish

Lime fruit	1
Leaves Of Flat-Leaved fresh parsley

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