30 Minute Cream of Carrots & Red Lentils with Pea Puffs
October 24th, 2009 by Margot
INGREDIENTS
500g dry red lentils
1½ kg carrots (chopped coarsely)
2½ liters of hot water
5 vegetable or chicken cubes (10g each)
2 tbs mild curry powder
black peppercorns
1 cup or a little bit more of soured cream
Groszek Ptysiowy (Pea Puffs) to serve or some croutons made of bread fried on butter
EQUIPMENT
large pot with lid
hand blender
piping syringe (to make pea puffs)
two baking trays (to make pea puffs)
whisk (to make pea puffs)
or frying pan (to make bread croutons)
METHOD
Place hot water, carrots, lentils, cubes and curry powder in a large pot and cook covered for 30 minutes.
In meantime prepare pea puffs or cube some bread and fry on frying pan with butter until crunchy.
Once soup is cooked add soured cream and blend it with hand blender until smooth.
Share to the bowls, sprinkle with freshly cracked pepper and serve with some pea puffs on a side.
Make 6-8 servings.
share this:
subscribe to C&V:
October 25th, 2009 at 01:15
I love lentil soups, and those puffs are so cute!
October 25th, 2009 at 01:26
This soup looks like the perfect winter warmer Margot. I love the puffs, they sound and look great.
October 25th, 2009 at 20:03
That soup looks really thick, sweet and creamy. Great for the fall.
October 26th, 2009 at 14:10
now m already craving for that soup!! yummm
October 26th, 2009 at 20:30
I’ve seen lentil and carrot combo a lot lately. It sounds wonderful and the color is appetizing.