Name: Lentil Broth with Scallions and Crème Fraîche
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2 Person(s)
Cuisine: German
Ingredients: 15, ml ,Olive oil; 1, ,Red onion; 30, g ,Celery; 30, g ,Carrot; 2, ,Bay leaves; 15, g ,Parsley; 30, g ,Tomato paste; 2, ,Garlic cloves; 100, g ,Lentils; , ,Sea salt and pepper; 2, ,Country bread; 15, g ,Butter; 60, ml ,Crème fraîche or cream; 20, g ,Scallions

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Lentil Broth with Scallions and Crème Fraîche

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Easy

Fairly cheap

Lentil Broth with Scallions and Crème Fraîche featuring Olive oil, Red onion, Celery, Carrot. 180 kcal per serving.

Prep

15m

Cook

50m

Category:	Soup
Seasons

Ingredients

15 ml Olive oil
1 Red onion
30 g Celery
30 g Carrot
2 Bay leaves
15 g Parsley
30 g Tomato paste
2 Garlic cloves
100 g Lentils
Sea salt and pepper
2 Country bread
15 g Butter
60 ml Crème fraîche or cream
20 g Scallions

Lentil Broth with Scallions and Crème Fraîche Directions

Heat the oil in a soup pot over medium-high heat. Add the onion, celery, carrot, bay leaves, and parsley. Sauté until the onion begins to color around the edges, about 7 minutes.
Work the tomato paste into the vegetables, add the garlic, and cook for 2 minutes longer.
Add the lentils, 5 cups water, and 1 teaspoon salt. Bring to a boil, then lower the heat and simmer, partially covered, until the lentils are tender, about 35 minutes.
Pour the lentils into a colander set over another pot and return the broth to the stove.
Crisp the bread cubes in the butter over medium-low heat until golden, about 6 minutes.
Whisk the crème fraîche with some of the broth and stir it into the soup along with the scallions.
Taste for salt. Ladle the soup into mugs or bowls, add the croutons, season with pepper, and serve.