Heat clarified butter, sweat the lentils and chestnuts in it. Sprinkle with cury and turmeric. Extinguish with the vegetable soup. Bring to a boil and simmer for about 20 minutes until the chestnuts are soft.
Bring the chestnut soup to the boil with the fresh cream. Season to taste. Sprinkle the parsley on top.
Our tip: It is best to use fresh herbs for a particularly good aroma!
Related Recipes:
Lentils with Spelt Napkin DumplingsFor the lentils with spelt napkin dumplings, soak the lentils in four times the amount of water and leave for...
11. Etappe: Chestnut Cream – Kastaniencreme-SuppeCarve the skin of the chestnuts. In a saucepan, bring salted water to a boil. Pour in the chestnuts, make 6...
Roasted Goose Breast on Lentil SaladCut the goose breasts on the skin side with a sharp kitchen knife and season with salt. Then put them in a hot...
Chestnut Bread(*) for 2 loaves of bread of about 430g each. Soak air-dried chestnuts in the cold water, put in the...
Chestnut PuddingThis pudding grandmother already liked to bring to the table. And it still tastes as good today as ever. But...
Peanut Dal with Yogurt CurryFor the peanut dal with yogurt curry, score the tomatoes and blanch in boiling water, peel off the skin. Bring...
Spicy Long Grain Rice with Lentils1. mix long grain rice and lentils well and rinse thoroughly under cold running water. Set aside. Heat ghee in...
Spicy Lentil SaladClean, rinse and cut the leek into thin rings. Heat oil in a saucepan. Sauté leek and lentils briefly...
Fish Skewers on Cream LentilsPeel the onion and finely dice it. Clean or peel and rinse leek and carrots. Cut both into thin strips. Rinse...
Cauliflower with Curry LentilsDice onion, sauté in butter (1) until translucent. Briefly sauté lentils and curry. Extinguish with clear...