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Ingredients

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Method


This nourishing soup brings together red and green lentils with chia seeds for a hearty, protein-rich base. Onion, carrot and garlic add depth and warmth, while pumpkin seeds and mushroom croutons introduce a satisfying crunch. Finished with fresh herbs and a light apple cider and sesame dressing, the dish balances comfort with freshness in every bowl.

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Preparation

  1. Method

    1. Boil the lentils in lightly salted water. 
    2. Caramelise the onion and carrots in a pot together with the fresh garlic and add 1.5 L water – let it simmer for an hour and a half. Drain the soup (Approx. 2 L should be left after draining). 
    3. Add Knorr Professional Vegetable Stock Granules and Robertsons Veggie Seasoning to the soup and add chia seeds. Let the chia seeds soak until soft. 
    4. Pour the hot soup over the boiled lentils and top of with green herbs/salad marinated in sesame seed oil and apple cider vinegar. 
    5. Pumpkin seed croutons: Blend the pumpkin seeds together with the dried mushroom until very fine granulate. Fry the croutons crispy in some good oil and turn them over in the pumpkin seed granulate. Serve on the side to the soup.
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