Asparagus-Lentil Cream Soup with Lemongrass and Mint Oil

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Ingredients (for 4 servings) 

• 2 Schalotten
• 1 Knoblauchzehe
• 50 g Ingwer
• 1 Bio-Limette
• 2 Stangen Zitronengras
• einige Stiele Minze
• 5 EL Sonnenblumenöl
• 500 g weißer Spargel
• Salz
• 200 g gelbe Linsen
• 1 L Gemüsebrühe
• 1 Dose Kokosmilch, ca. 400 ml
• 1 TL Chiliflocken
• 1 EL Butter

Preparation:

• Peel the shallots and garlic, peel the ginger with a spoon and dice everything. Wash the lime and lemongrass with hot water, pat dry, finely grate the lime peel and squeeze out the juice. Finely chop the lower third of the lemongrass and press the remaining lemongrass with the back of a knife.
• Wash the mint, drain, pick off the leaves, put them in a tall container with 4 tablespoons of vegetable oil and puree finely with a hand blender.
• Wash the asparagus, drain, peel ¾ of the asparagus stalks and cut off the woody ends. Cut the asparagus into thirds, cook the asparagus pieces with the head in boiling salted water for approx. 5 minutes, drain and rinse with cold water.
• Heat the remaining oil in a pan, cut the remaining asparagus into pieces of about 2 cm, add to the pan with the shallots and garlic cubes and sauté for 2-3 minutes.
• Add lemongrass, ginger, 1 teaspoon of salt and the lentils to the pot, top up with vegetable stock and simmer with the lid on for about 20 minutes.
• Remove the lemongrass stalks, add the coconut milk, bring to the boil and season with chili flakes, salt, lime juice and zest.
• Melt butter in a pan, add asparagus tips, brown for 2-3 minutes and season with salt.
• Puree the asparagus and lentil cream soup with a hand blender and divide between 4 bowls with the fried asparagus. Serve drizzled with mint oil and with toasted white bread if desired.

Preparation time: 35 minutes 
Difficulty level: easy
Per serving: 607 kcal
Protein: 19 g
Fat: 43 g
Carbohydrates: 37 g
BE: 3