Spicy lentil soup with pork brisket.
Warming, spicy lentil soup with pork brisket and curry croutons
Ingredients
| red lentils 180 g |
| chicken broth 900 ml |
| onions 100 g |
| carrot 100 g |
| celery root 100 g |
| garlic 2 cloves |
| pelati tomatoes 100 g |
| tomato paste 25 g |
| pork brisket 80 g |
| olive oil 40 ml |
| TO TASTE: |
| fresh chili pepper |
| salt |
| black pepper |
| smoked paprika |
| red pepper |
| GRENKS: |
| slices of black bread |
| melted butter |
| curry to taste |
Instructions
Step 1
Fry the diced brisket in half the olive oil.
Step 2
Then place on a paper towel and sauté the chopped onion, garlic and chili pepper in the rendered fat.
Step 3
Then pour in the remaining oil and fry the coarsely grated carrots and celery stalk. Add the smoked paprika and tomato paste and fry for a couple more minutes.
Step 4
Fill the washed lentils with the stock and bring to the boil.
Step 5
Add the roasted root vegetables, chopped pelati tomatoes, salt and simmer for 15-20 minutes.
Step 6
Blend the soup with a blender until smooth.
Step 7
Toast the toast, brush with melted butter and sprinkle with curry.
Step 8
Put the roasted brisket into the soup and season with red and black pepper.
Step 9
Serve lentil soup with croutons. Enjoy.
