Thursday, June 14, 2007

Bell pepper soup with sour cream


1 table spoon olive oil
1 drip sesame oil
20 grams butter
1 teaspoon sweet paprika
cayenne pepper
half a teaspoon turmeric
teaspoon caraway
2 teaspoons allspice
black pepper
1 big onion
half a cup black lentils
6 cloves of garlic
30 cl beer
salt
two table spoons fresh thyme
6 bell peppers
1 green paprika
1 green pepper
1.5 liter of hot water

Put the red and the green paprika, together with the green pepper in the oven at 200 degrees Celsius until the skin begins to turn black. Put the paprikas in a plastic bag and let them cool down.

Pour the oil in a pan over low heat. Add the butter and the spices apart from the thyme. Let the oil and butter take on the color and smell of the spices. Cut the onion very fine and stir fry in the colored oil. Add one clove of garlic sliced. When the onion becomes shiny, add the lentils. Stir the lentils over medium heat. Add one cup of beer. Add salt and thyme (remove the stems, add only the leaves).

When sufficiently cooled down, take the paprikas from the bag; the skin can easily be peeled off. Remove also the seeds. Cut in small pieces and add to the soup. Add the rest of the beer and let boil for at least half an hour. Allow standing time. Serve with sour cream.
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