Red lens soup with whispade busmozzarella
Cooking Time40 m
Ingredients13
DifficultyMedium
When I get to, I buy burrata, but everyday I buy busmozzarella. It’s not a burrata, but if you yell it up with olive oil, yogurt and some salt and black pepper, it’s not ashamed of itself. An accessory that my children live in. Fast, good and full!
Categories
VegetarisktYields
4Servings
Ingredients
4 servings
- Step: 11 pc yellow onions
- Step: 21 pc big carrot
- Step: 32 pc stalks celery
- Step: 42 msk olive oil
- Step: 51 1/2 msk red curry pasta
- Step: 62 1/2 dl red lenses, dried
- Step: 71 pc package crushed tomatoes, about 400 g
- Step: 81 pc coconut cream, about 200 ml
- Step: 96 dl water
- Step: 10salt and pepper from the mill
- Step: 111 pc mozzarellaost
- Step: 123 msk greek yogurt 10%
- Step: 13black pepper from the mill
Instructions
- Step: 1Scale and cut onions, carrots and celery in pieces.
- Step: 2Fresh vegetables for a few minutes in oil in a large pot along with currystan.
- Step: 3Add lenses, crushed tomatoes, coconut cream and water.
- Step: 4Cook up and let pet boil under the lids until the lenses are soft, for 15-20 minutes.
- Step: 5Mix the soup a bit rough. Possibly dilute more water and taste with lemon juice, salt and pepper.
- Step: 6Drag the mozzarellan into pieces, whisper together a little sloppy with yogurt, lemon juice and a small squatty oil. Put in a bowl and garnish with dill, a few drops of oil and some pepper.
- Step: 7Serve the soup together with the mozza-rellan.
Näring
| Calories | 643422kcal |
|---|---|
| Carbohydrates | 45.8g |
| Fat | 36.4g |
| Protein | 26.2g |
| Serving Size | 1serving |
Comments