Rote Linsen-Mangold Suppe

das rezept (leicht abgewandelt) stammt aus dem wundervollen kochbuch: Ottolenghi: The Cookbook, der autoren yotam ottolenghi und sami tamimi.

für 3

250 g rote linsen | 1.25 l wasser | 1 rote zwiebel | 2 tl olivenöl | 200 g mangold | 1 kleiner bund koriander | 1 tl koriander | 2 tl kreuzkümmel | 1/2 tl zimt | 1.5 knoblauchzehen | 25 g butter | 1/2 zitrone, abrieb | 2 limetten, geachtelt | salz und pfeffer


die linsengut waschen und mit dem wasser zum kochen bringen. den sich dabei ansammelnden schaum auf der oberfläche abschöpfen. ja nach linsen, sind diese nach etwa 10 minuten gut, mit dem schaumlöffel die hälfte der linsen herausnehmen, die verbleibenden linsen mit dem mixer pürieren und die ganzen linsen wieder dazu geben. die zwiebel andünsten und zu den linsen geben. den mangold grob hacken, ebenso den koriander, bis auf ein paar blätter die man später zum anrichten gebrauchen kann.
mangold, koriander, kreuzkümmel, zimt, sowie etwas salz und pfeffer zu den linsen geben. nochmal für etwa 5 minuten köcheln lassen.
in der zwiswchenzeit, die butter zerlassen, den knoblauch und den koriander darin anbräunen und diese mischung anschliessend auch zur suppe geben. vor dem servieren noch ein paar minuten zihen lassen.
die zitronen vierteln und zusammen mit der suppe servieren. dies dient nicht zur deko sondern ist ein wesentlicher bestandteil der suppe, also darauf achten, das auch jeder esser sein zitronenviertel auch wirklich in die suppe presst.
ich fand die suppe sehr lecker, super aromatisch, fast schon eine art curry, gerne wieder!

sf | 9.11.2010 | 7 Kommentare

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