Red Lentil soup

Red Lentil Soup

Ingredients

200g of red lentils
garlic powder
dried fried onions
6 bay leaves
a few twigs of thyme
a few twigs of rosemary
5 g of Iranian saffron
a small glass of cilantro leaves, cut with a scissor.
1 cube of chicken stock
1 cube of vegetable stock
50g of angel's hair pasta 
125g of crème fraîche 
black pepper
salt 

Preparation

Cook the red lentils for 10 minutes in one litre of boiling salted water to which you add 3 bay leaves and a teaspoon of garlic powder

Drain

Add 1.25 litre of water in a pan, the red lentils, 100g of dried fried onions, one teaspoon of garlic powder, ground black pepper, the two cubes of stock, 3 bay leaves, the thyme and the rosemary, 4 g of Iranian saffron, the shredded fresh cilantro.
Let it simmer on low heat for 15 minutes.

Let it cool for an hour so the flavours of the thyme and rosemary have time to flourish.

Remove the thyme, rosemary and the bay leaves.
Purée with a hand mixer

Reheat on low heat. When warm, add the angel's hair pasta and let it cook for 3 minutes. Add the crème fraîche and stir. Keep some crème fraîche for décoration.

Pour the soup in bowls. Decorate with a few saffron threads, some shredded cilantro leaves and a dollop of crème fraiche in the middle.

Enjoy!