Lentil Soup

-rtv

Soak the lentils in cold water for half an hour. Remove the peel from the onion and carrot and finely

and finely dice both. Heat the oil and fry the onion and carrot cubes in it. Drain the lentils in a sieve and add to the vegetables. Add clear soup and paradeis pulp. Let everything boil once and then simmer at moderate temperature for about 25 minutes.

Add the cheese and blend the soup in a hand mixer or possibly with a hand blender. Season with

salt, pepper and cayenne pepper to taste.

Clean the leek, rinse and cut into strips. Cut the trout fillets into bite-sized pieces. Fill soup into four plates. Fill with leek and trout fillets and perhaps garnish with dill rolls.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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