Red lentil and sweet potato soup with chicken livers
Total time1 h Preparation and possible waiting 25 min · Cooking 35 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h Preparation and possible waiting 25 min · Cooking 35 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 11 tags
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Recipe characteristics
Cream
Lunch
30 to 60 minutes
Method
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Peel and chop garlic and onion. Peel and thinly slice the carrots. Cook in a saucepan with 45 ml oil for eight minutes.
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Peel and dice the sweet potato. Rinse the lentils and add both to the pan. Cover with water, about 1.5 litres, and add the crumbled chicken stock cube.
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Cover and simmer for 15 to 20 minutes until lentils and sweet potato are tender. Blend with a hand blender and taste before adjusting salt.
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Trim sinews from the livers and dice small. Pat dry and season with pepper and a little salt. Heat the remaining 30 ml oil in a frying pan and cook for five to seven minutes until fully cooked inside.
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Stir parsley into the livers. Divide the soup between four bowls and top with sesame and livers.
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