Lentil bisque 

Lentil bisque
432 kcal

(0)

Difficulty:easy
Preparation:90 min
Ready in:90 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories432 kcal(22%)
Protein12 g(24%)
Fat28 g(35%)
Carbohydrates36 g(14%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER

Ingredients

For servings

3 tablespoonsbutter
1carrots thinly sliced
1onions thinly sliced
1 stickCelery thinly sliced
1Sweet potato finely diced
1potatoes finely diced
⅔ cupsred Split lentil rinsed
2 ½ cupsmilk
1 ⅓ cupsvegetable stock
1 pinchgrated Nutmeg
salt
peppers
⅔ cupscream 35% fat
To garnish
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Directions

1 Heat the butter in a large pan and cook the vegetables gently for about 10 minutes, until softened but not browned.
2 Add the lentils, milk and stock and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Remove from the heat and allow to cool slightly.
3 Puree in batches in a blender or food processor until smooth.
4 Return to the pan and add the nutmeg, salt and pepper to taste. Reheat gently, then stir in the cream until blended.
5 Ladle into serving bowls and garnish with pink peppercorns.
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