Pea Soup with Red Lentils And

, salt cumin, ground ground Yield: From:

Soak lentils in cold water. Bring the peas to a gentle boil with the stock and the water (1), stirring occasionally. Remove the outer hard leaves from the lemongrass, cut the rest into short pieces. Remove the seeds from the chili pepper and chop. Scrape and coarsely dice the ginger. Clean the leek, halve lengthwise and cut into pieces. Add the prepared ingredients to the peas form. Cover and simmer on low heat for 1 and a quarter hours, skimming occasionally, then strain through a fine sieve. Drain the lentils, fold them in, heat the whole and simmer at low temperature for 10 min. Season with salt, juice of one lemon and cumin. Peel and squeeze the garlic and add. Heat clarified butter in a frying pan not too hot. Roast the mustard seeds and sesame seeds in it until they start to smell fragrant. Fold in the curry and sweat very briefly, then add to the soup. Finely chop the coriander greens, stir with the yogurt and add.

Egg white : 14 gram

Preparation 20 min.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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