Perfect for a light summer lunch or dinner in the garden on a warm July evening …

TIP TOP recommends “Spicy lentils and pineapple soup”

It’s easy and quick to prepare and the combination of hot chillis and sweet pineapple gives a lively, exotic taste. Enjoy with crusty bread and a cold, fruity white wine. Have a look at the recipe and try it for yourself! Bon appetit!

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For 4 people:

2 tins of pineapple rings (480g drained net weight)
2 small onions
1 piece of fresh ginger (approx. 4cm)
2 fresh red chilli peppers
200g of red lentils
2 dessert spoons of olive oil
1000 ml of vegetable stock (instant)
salt and pepper to tast
2 dessert spoons of crème fraîche
2 teaspoons of chilli flakes

Drain the pineapple rings and keep the juice. Cut the pineapple into small pieces. Chop the onions finely. Peel the ginger and grate it. Wash and cut open the chillis lengthways. Remove the seeds and cut the chilli halves into tiny pieces. Put the lentils into a sieve and rinse them in cold water, leave them to drain. (Note: red lentils do not need to be soaked before cooking)

Heat up the oil. Add the chilli, onion and ginger and sauté for about two minutes on middle heat, until the onions are a clear golden-brown colour. Add the lentils and half of the pineapple pieces and sauté for a further minute. Then pour in the pineapple juice and the vegetable stock and bring to the boil . Leave to simmer on middle heat for approx. 15 minutes.

Puree the soup with a hand-blender and add salt and pepper to taste. Stir in the crème fraîche and bring to the boil for one minute. Take off the heat and add the remaining pineapple pieces. Serve in deep bowls and decorate with chilli flakes. Enjoy!

Preparation time: about 45 minutes
Per portion: 335 kcal