Recipe Tip: Lentil Soup with Fermented Carrots

Preparation time: 20 minutes

ingredient (4 people)


Onion, peeled and diced

1/2 to 1

level tsp

ground cumin



washed yellow or red lentils



vegetable or chicken broth


Unwaxed oranges, their zest and juice



Kikkoman Ponzu Lemon

For decoration:

ingredient (4 people)

freshly chopped parsley

roasted almond slices


Heat the oil in a pan over medium heat. Fry the chopped onion with cumin for about 2 minutes. Add tomato paste and simmer again for a while. Add lentils, broth, and enough water to submerge the lentils. Cook the lentils for 5 minutes.

Put the fermented carrots in a colander and set aside the expired brine. In the meantime, remove the zest from the orange with zest. Squeeze the juice from one of the orange halves and set aside. Add carrots, zest and a little bit of Kikkoman Ponzu Lemon to the soup. Close the lid (about 10 minutes) and cook everything until the lentils and carrots are soft. If necessary, add a little water so that everything is submerged.

Remove the saucepan from the heat and add the orange juice to the soup. Finely puree the soup with a blender. Taste the soup and add more seasoning or dilute it with a little water. Transfer to soup bowl and garnish with almonds, parsley and raw fermented carrot sticks before serving.


Fermented carrots bring an acidic flavor to the soup. If it is not sour, add a little salted carrots to taste.
If the sourness is too strong, you can reduce the amount of carrots and increase the amount of lentils instead. Likewise, some fermented carrots can be replaced with fresh carrots.
Coconut flavor lovers can add 100g of coconut flakes when boiling, or replace part of the water with coconut milk.

Recipe © Kikkoman / Ingrid Pametshofer,

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