Για την συνταγή στα Ελληνικά πατήστε εδώ
Good morning, dear friends! I hope you are fine and enjoy life! We enjoy life here in Zante but one thing we don’t enjoy is sleep! You see our little guy is not fond of sleeping and he wakes up during the night…Many mothers have told me that they started enjoying sleep 2-3 years after the birth of their babies! What a consolation, right? I often wonder how he can be so full of energy even when he has slept for just a few hours
Anyway he is the one who inspired me to develop this recipe. He is fond of red lentils and I make a velvet creamy soup that he just loves! Red lentils need less cooking and are lighter than the brown ones. This is a soup the whole family enjoys! So you should try this healthy, yummy, wholesome soup!
Happy weekend everyone! Kisses and hugs!
Ingredients (serves 3-4):
300 gr. red lentils
2 medium potatoes, chopped
1 carrot, sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
1/3 bunch of parsley, finely chopped
6 Tbsp olive oil
salt Le Guerandais and pepper
150 gr. tomato juice
pumpkin seeds Lifefood, sweet paprika
Rinse lentils. Put them in a pot along with the veggies, cover with water and when it comes to a boil, cook on low heat and let simmer. Pour the tomato juice, season with salt and pepper. When they are done, pour olive oil and remove from heat. Puree with an immersion blender until creamy. Serve and sprinkle with pumpkin seeds, paprika and freshly ground pepper. Enjoy!