Lentil soup with sea lettuce and Kombu seaweed

 

Ingredients: (for 4)

300 g Beluga lentils

20 g   dehydrated Kombu seaweed

20 g   dehydrated sea lettuce

3 potatoes

400 g deep-frozen peas

1 litre vegetable soup

3 tomatoes

2 carrots

150 g celeriac

5 cm ginger root

2 garlic cloves

5 stems of basil

1 bunch of parsley

1 spoon of curry

salt and pepper

 

Give the lentils a soak of 12 hours, rinse them with fresh water and

let them drain.

Soak sea lettuce and seaweed separately 40 minutes and also let them

drain.

Cook the lentils in the vegetable soup for 20 minutes on a low flame.

Chop up carrots, tomatoes, celeriac, ginger and garlic. Together with the peas and the Kombu seaweed add the vegetable slices to the soup.

Cook it another 15 minutes. Then add curry, salt and pepper. Let it simmer another 10 minutes.

Finally stir the sliced basil and parsley into the soup and serve it with the sprinkled sea lettuce on top.

 

For further delicious seaweed recipes see:

Ullmann. Kaufmann – Algen – Kosmos Verlag Stuttgart