GURKENSCHEIBEN  mit  LINSENPÜREE  

Cucumber Slices with Lentil Puree

Ingredients for 2 people
1 / 2 cucumber
80 ml vegetable soup (cube)
Lentil puree
1 small onion
100 g red lentils (dried)
1 tbsp. butter
100 ml soup (cube)
125 ml cream
60 g quark
1 clove of garlic
salt, pepper, caraway seed (ground)

Dill Sauce
Ingredients for 2 people
125 ml vegetable soup (cube)
60 g sour cream
2 tbsp. dill (chopped)
salt, pepper, nutmeg
 
 

 

Peel and chop onion. Sauté lentils and onion in butter.
Pour in cream and soup and simmer about 8 minutes.
Preheat oven to 180 ° C. Remove the end of the cucumber and cut into 10 pieces about 2 cm. Hollow a little with a small spoon or cutter. Cook them in salted water for 2 minutes, rinse and drain on a paper towel with the hollow can be down.
Decant and mash lentils. Mix them with cottage cheese and season with salt, pepper, cumin and crushed garlic. Fill cucumber slices with the puree, put them into a baking dish, pour in some broth and cook for about 15 minutes in the oven (middle bar).
Serve with dill sauce.

Dill Sauce: Boil up soup, fold in creme fraiche and simmer sauce 2 minutes while stirring. Stir in dill and season with salt, pepper and some nutmeg.

  
      
     
 

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