- 300 GRAM LENTILS
- 1 LITER VEGETABLE STOCK
- 1 GREEN PEPPER, chopped
- 4 GREEN ONIONS, chopped
- 4 CARROTS, peeled and chopped
- 100 GRAM TOMATO PUREE
- 4 TBSP CREAM
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- 1 KG MEDIUM SIZE PRAWNS
- 1 STALK LEMON GRASS, chopped
- 1 RED CHILI PEPPER, chopped
- 2 TBSP FISH SAUCE
- 200 GRAM PUFF PASTRY
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Stir fry the onions,
carrots and green pepper for 5 minutes. Add the stock, the lentils and
the tomato puree and simmer for 30 minutes. Pour the soup in a plate
and stir in a spoonful of cream. Decorate with green onion.
See also recipes
for Brazilian lentil soup,
Chilean lentil soup and
Spanish lentil soup.
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Shell the prawns. Rinse
the shells and fry them for 5 minutes. Add 1 liter water and salt to
taste, and half of the lemon grass, and cook for 20 minutes. Strain
the soup through a sieve. Stir-fry the prawns for 4 minutes, add the
lemon grass and the chili pepper, fry two minutes more. Add the prawns
to the soup and stir in the fish sauce. Distribute the soup over 4 soup
bowls, which are resistant to oven temperatures. Roll out the puff pastry
and cut out 4 circles to cover the soup bowls. Put the soup bowls with
their puff pastry lid in the oven at 200 degrees for 15 minutes.
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