Pureed Lentil Soup

Ingredients

• 100 g small onions (2 small onions)
• 1 clove garlic
• 2 sprigs thyme
• 3 tbsp olive oil
• 150 g red lentils
• 1 tbsp sweet paprika
• 1 tsp cumin
• 1 tbsp Tomato Paste
• 1 l poultry broth
• 275 g duck breast fillet (1 duck breast fillet)
• Salt
• Pepper
• 200 g very small porcini mushrooms
• 150 ml soy cream

Instructions

1. 1.

   Peel and finely chop the onions and garlic. Wash the thyme, shake off excess moisture, and remove the leaves.

2. 2.

   Heat 1½ tbsp oil in a pot. Sauté the onions and garlic until translucent. Add the lentils and cook for 1 minute.

3. 3.

   Sprinkle paprika and cumin over the mixture. Add tomato paste, sauté for 30 seconds, then pour in the broth. Bring to a boil and simmer gently for 15 minutes.

4. 4.

   Score the skin side of the duck breast in a diamond pattern with a very sharp knife, being careful not to cut into the meat. Place the duck breast skin-side down in a pan and cook over low heat for 15 minutes.

5. 5.

   Flip the duck breast and sear the flesh side for 2-3 minutes. Season with salt and pepper. Cover with foil and let rest for 5 minutes.

6. 6.

   Clean the porcini mushrooms, trim stems, and halve larger ones if desired. Heat remaining oil in a pan and sauté the mushrooms, seasoning with salt, pepper, and thyme.

7. 7.

   Puree the soup finely and strain through a fine sieve into another pot. Add soy cream, bring to a boil, and season with salt and pepper.

8. 8.

   Thinly slice the duck breast and arrange it on top of the soup alongside the porcini mushrooms.