CREAM OF CARROT AND LENTIL SOUP WITH EMPANADAS
35 min.
1 - 2
MUST HAVE:
- Empanada with Vegetables and Chicken (mild hot)
- 1 onion
- 2 carrots
- 1st century sh. Curry spices
- 1st century sh. ground sweet paprika
- 100 g of lentils
- 500 ml vegetable broth
- 200 ml of coconut milk
- 20 g of hard cheese
- fresh coriander
THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:
- Place the empanadas on a baking sheet lined with baking paper and place in the oven - bake for 22 minutes at 180 degrees.
- Finely cut the onion into slices, the carrot into small cubes. Put the vegetables in a pot with oil, fry them. Add curry spices, ground sweet pepper.
- Pour the lentils on top, beat and pour the vegetable stock. You can also let it boil. At the end of cooking, pour coconut milk, from the package. Mash the soup.
- Pour the creamy soup into a serving bowl. Grate hard cheese on top. Garnish with coriander leaves.
- Serve the soup with empanadas.