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Braune Linsencappuccino
2026 August 12
Ingredients for 4 people
- 120 g brown lentils
- 2 sticks of celery
- 2 bay leaves
- 1 tsp turmeric
- 1/4 tsp cinnamon
- 1 l water or vegetable stock
- 1 sprig of thyme
- fresh parsley
- 1 yellow beetroot
- 1 tbsp ghee
- 2 cm fresh ginger root
- 1 tsp ground coriander
- ½ tsp black pepper
- a little grated lemon zest and 1 tbsp lemon juice
- 50 ml cream
Preparation
Wash the vegetables and dice them into small cubes. Wash the lentils and drain them well.
Heat the ghee in a saucepan and fry the vegetables and spices until translucent. Add the lentils and fry briefly. Pour in the water. Cover the saucepan and leave the soup to simmer gently for about 20 minutes. Purée the soup until smooth, then stir in the thyme, lemon juice and lemon zest.Season to taste with salt and pepper.
Whip the cream until stiff. Ladle the soup into coffee cups, top with a dollop of cream and sprinkle with fresh parsley.
