Red Lentil Soup with Lamb Fillet
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 316 kcal | (15 %) | ||
| Protein | 25.2 g | (26 %) | ||
| Fat | 16.7 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) |
Ingredients
- Ingredients
- 300 grams trimmed Rack of lamb
- freshly ground pepper
- 2 garlic cloves
- thyme
- 4 Tbsps vegetable oil
- 1 l Beef broth
- 2 onions
- 200 grams Red lentils
- 2 Tbsps Curry
- 4 Pineapple
- 1 Red Pepperoncini
- 1 garlic clove
- 2-3 tablespoons Pineapple juice
- freshly ground pepper
- 1 bunch Chives
Preparation steps
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.
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.
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.
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.
