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GERALD GALLOWAY
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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Ingredients
Directions
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Heat the sunflower oil in a soup pot and fry the cumin and red onions for 3 minutes.
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Meanwhile, halve the peppers, remove the seeds and cut the flesh into pieces.
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Put in the soup pan and cook over medium heat for 4 minutes.
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Stir frequently.
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Meanwhile, peel the beetroot and cut into pieces.
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Put in the pan together with the hot vegetable stock, bring to the boil and cook for 3 minutes.
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Remove the pan from the heat and puree with a hand blender until smooth.
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Add the lentils and warm for another 2 minutes.
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Divide into 4 plates.
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Nice with some crème fraîche on it..
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Nutrition
215Calories
Sodium6% DV145mg
Fat14% DV9g
Protein12% DV6g
Carbs8% DV24g
Fiber28% DV7g
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