Asparagus soup with red lentils and shrimps

Ingredients

• olive oil - 100 ml
• salt
• 100 g red lentils
• 20 fresh shrimp
• 5 g lemon zest
• 700 g green asparagus
• large onion
• 1.5 l vegetable broth
• 1 garlic clove
• medium potatoes
• 70 ml dry white wine

Cooking

Step 1

Clean the asparagus, wash and dry. Peel potatoes and onions, cut into cubes. Heat half the oil in a saucepan and fry, stirring, all the vegetables, 3-4 minutes.

Step 2

Pour in the wine and evaporate it completely. Pour in the broth, bring to a boil and cook for 40-45 minutes. Puree the contents of the pan in a blender, salt and pepper. Pass through a sieve and add the zest.

Step 3

Boil the lentils in salted water until tender, put in a colander and rinse, let the water drain. In a hot frying pan, fry finely chopped shrimp, chopped garlic and lentils. Pour the soup into a bowl, put the lentils and shrimp in the center.