Description
Very hearty and aromatic soup based on duck stock with multi-colored lentils, which gives it a dressy look! And the cashew nuts add nutritious value!
Ingredients
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Lentils
1 cup
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Broth
1 cup
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Duck
100 g
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Onion
1 piece
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Carrots
1 piece
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Soy sauce
1.5 Tbsp
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Olive oil
1 Tbsp
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Cashews
Cooking
Lentils, rinse, cover with broth and boil under the lid on very low heat until tender (foam removed);
Duck cut into pieces, carrots and onions - diced;
Sauté the vegetables with the duck in butter with the addition of soy sauce until soft carrots;
To the lentils add the roast (try salt, I had enough soy sauce, I didn't doselevel);
Pour into soup bowls, add cashews and greens;
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