For 4 you need
- big pot
- 500g minced lamb
- 3 large carrots
- 1 zucchini
- 1 shallot
- 4 cloves of garlic
- 3 tsp DeliDelin Modena balsamic
- 1/2 bottle Prunotto tomato passport
- 3 tsp La Chinata sweet smoked peppers
- 5 tsp salt flower
- 1 teaspoon Delin Provence herb blend
- 1 DL Wood lenses
On: - 2 tbsp garlic creme
- 3 tablespoons mild Alziar olive oil
- Leaf parsley leaves
Peel and chop the onion into small pieces. Put oil in a large saucepan and soften the onions.
Add the herb mixture. Do not roast too hot, let it season in peace.
Add the minced lamb and fry. Then add salt and balsamic and bring to a boil for a while.
Chop the zucchini and carrots into small cubes and finely chop the garlic.
Add the zucchini, garlic and hot peppers to the pan and sauté the pumpkin for a moment before adding the carrots and passata.
Finally, add 1dl of lentils and 2l of water and let the Pori cook for at least an hour.
Check the salt to taste.
Stir in the garlic creme and oil sauce over the soup and garnish with parsley leaves.
