Pureed Lentil Soup
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 kcal||(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|
- 2 small onions (about 100 grams)
- 1 garlic
- 2 sprigs thyme
- 3 tablespoons olive oil
- 5 ounces Red lentils
- 1 tablespoon ground paprika (sweet)
- 1 pinch Cumin
- 1 tablespoon Tomato paste
- 2 pints Chicken broth
- 1 duck leg (approximately 275 grams)
- 7 ounces very small Porcini mushroom
- ¾ cup Soy creamer
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.