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Red pepper and beet soup
 
 
4 ServingsPTM15 min

Red pepper and beet soup


A tasty Dutch recipe. The vegetarian starter contains the following ingredients: sunflower oil, ground cumin (djinten), red onions (chopped), red peppers, cooked beet (500 g), vegetable stock (of tablet) and lentils (400 g).

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Directions

  1. Heat the sunflower oil in a soup pot and fry the cumin and red onions for 3 minutes.
  2. Meanwhile, halve the peppers, remove the seeds and cut the flesh into pieces.
  3. Put in the soup pan and cook over medium heat for 4 minutes.
  4. Stir frequently.
  5. Meanwhile, peel the beetroot and cut into pieces.
  6. Put in the pan together with the hot vegetable stock, bring to the boil and cook for 3 minutes.
  7. Remove the pan from the heat and puree with a hand blender until smooth.
  8. Add the lentils and warm for another 2 minutes.
  9. Divide into 4 plates.
  10. Nice with some crème fraîche on it..


Nutrition

215Calories
Sodium6% DV145mg
Fat14% DV9g
Protein12% DV6g
Carbs8% DV24g
Fiber28% DV7g

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