Pureed Lentil Soup
Pureed Lentil Soup - Autumn soup for the discerning palate
Healthy, because
Even smarter
Nutritional values
With the combination of lentils, mushrooms and duck breast, autumn is recommended in the most delicious way. The filling soup is also good for your health - thanks to the blood sugar regulating properties of the red lentils.
Pink mushrooms offer a good year-round alternative to the porcini mushrooms, which are only available seasonally and are often expensive.
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 125 mg |
Ingredients
- Ingredients
- 2 small onions (about 100 grams)
- 1 garlic clove
- 2 sprigs thyme
- 3 Tbsps olive oil
- 5 ozs Red lentils
- 1 Tbsp ground paprika (sweet)
- 1 pinch Cumin
- 1 Tbsp Tomato paste
- 2 pints Chicken broth
- 1 duck leg (approximately 275 grams)
- salt
- peppers
- 7 ozs very small Porcini mushroom
- ¾ cup Soy creamer
Kitchen utensils
Preparation steps
Peel the onions and garlic and chop finely. Rinse thyme, shake dry and pluck the leaves.
Heat 1 1/2 tablespoons oil heat in a pot. Sauté onions and garlic until translucent. Add lentils and sauté 1 minute.
Sprinkle with paprika and cumin. Add tomato paste, saute 30 seconds and pour in the broth. Bring to a boil and cook 15 minutes over low heat.
Score the duck skin with a very sharp knife in a diamond-shaped pattern, not cutting into the meat. Place the breast skin-side down in a skillet and cook for 15 minutes over low heat.
Turn duck breast and fry on the flesh side for 2-3 minutes. Season with salt and pepper. Cover duck breast with foil and let rest for 5 minutes.
Trim mushrooms, cut stems and halve large mushrooms. Heat the remaining oil in a pan and fry the mushrooms. Season with salt and pepper and sprinkle with thyme.
Puree the soup finely and strain, pressing with a tablespoon, through a sieve into a second pot. Add soy creamer, bring to a boil and season with salt and pepper.
Slice duck breast thinly. Top soup with duck breast and mushrooms and serve.
