Red Lentil Soup with Lamb Fillet

0
Average: 0 (0 votes)
(0 votes)
Red Lentil Soup with Lamb Fillet
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
316
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories316 kcal(15 %)
Protein25.2 g(26 %)
Fat16.7 g(14 %)
Carbohydrates16 g(11 %)

Ingredients

for
4
Ingredients
300 grams trimmed Rack of lamb
freshly ground pepper
2 garlic
thyme
4 tablespoons vegetable oil
1 liter Beef broth
2 onions
200 grams Red lentils
2 tablespoons Curry
4 Pineapple
1 Red Pepperoncini
1 garlic
2-3 tablespoons Pineapple juice
freshly ground pepper
1 bunch Chives
How healthy are the main ingredients?
ChivesgarlicthymeonionCurrygarlic

Preparation steps

1.

Season the lamb fillet with salt and pepper. Peel and slice the garlic. Remove thyme leaves. Heat 2 tablespoons of oil in a saucepan. Brown the fillet with garlic and thyme. Add ¼ liter of the meat stock and bring to a boil. Place the meat with the sauce on a plate, cover and set aside.

2.

Peel and dice the onions. Heat the remaining oil and saute onions until soft. Add the lentils and sprinkle with curry. Remove the pan from the heat and allow to sweat briefly. Place pan back on the heat, add remaining stock and cook lentils for 6 minutes.

3.

Cut pineapple into pieces. Rinse and slice peppers, removing the seeds and white membrane and chop finely. Peel the garlic and chop finely. Add the pineapple, peppers and garlic to the lentils and cook for 3 minutes. 

4.

Rinse, shake dry and cut the chives into small pieces. Slice the meat and place into soup plates. Add accumulated juices to the soup. Season the soup with salt and pepper and add the pineapple juice. Ladle over the sliced meat. Sprinkle with chives and serve.