Project Description

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Red lentil cream soup with cashew nuts

For a luncheon or a light dinner, we recommend a delicious red lentil cream soup, which you can serve with pieces of cashew nuts slightly browned.

Red lentil cream soup is easy to prepare, is very fine, nutritious, nourishing and healthy. This time we thought to try something different, so instead of the classic croutons of bread, we used Orlando’s raw crayfish nuts, which we roasted in the pan to give a taste to the soup. Of course we did not abstain, and we ate a few and so without adding them to soup. You have to try at least once nuts browned, you’ll love it.

Cashew nuts are known for their rich nutritional value. They contain a wide range of vitamins (C, B1, B2, B3, B6, E, K) and minerals (magnesium, iron, zinc, zinc). They also contain healthy omega-3 fibers, proteins and fats beneficial to the body’s well functioning. Although it is advisable to introduce them into our diet because of their benefits, we need to consume them moderately because they provide a caloric intake of 100 grams.

Regarding the red lentil soup cream, we believe that they have come perfectly to complement the ultimate taste of the soup. The crisp soup and crispy and crispy cocoa nuts have done a great job together.

Ingredients

100 gr. Orlando’s Cashew Nuts
500 gr. red lentils
1 onion medium
2 cloves of garlic
1 red kapia pepper
1 carrot
1 small piece of celery
3-4 potatoes
salt and pepper (to taste)
little oil

Preparation

Here’s how you can do this recipe:
Roll the small cut onion, the crushed garlic and the pepper pepper cut into smaller pieces. Mix it from time to time to prevent it from burning. If necessary add some water while you’re walking. Add the rest of the cleaned vegetables to the pot and cut into smaller pieces: carrot, potatoes, celery root and mix them with a wooden spoon. Season with salt and pepper (to taste), pour 500 ml. water over all the ingredients, then boil for 10 minutes.

After 10 minutes, add the red leek to the pot, then put 1 liter of water, mix and boil again for 20 minutes until all the vegetables are soft. If the water drops, you can fill it with a glass of water.

Meanwhile, put a handful of Orlando’s cashew nuts in a pan, add a pinch of salt, then let the cashew nuts rumble gently on low heat for about 30-40 seconds. Blend them to brown on both sides and be careful not to burn them.

After all the vegetables are soft, bleed them with a vertical blender or a smoothie blender. If needed add water, depending on how much liquid or creamy you want to be soup.

Taste and see if it still needs to be seasoned with salt and pepper.

Put the lentils soup on a plate or bowl and add a few pieces of browned cashew nuts on top.

The taste is a special one, and the caju nuts really replace the common croutons we are accustomed to usually eating cream soups.

Enjoy your meal!

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