Belly Landing Soup with Zebra Stripe
Based on:
TypeSoup
Serves4 people
DateOctober 5, 2026
A sharp soup with a runway full of zebra stripes: tension until the last spoonful.
A spicy, sour tomato-lentil soup with sharp flavors. On the plate, a long white soup stripe (crème fraîche) crosses the bowl, topped with grilled aubergine strips as zebra stripes: the runway after the collision. Tension and contrast in every spoonful.
Ingredients
- 2 onions
- 2 cloves garlic
- 2 tbsp olive oil
- 1 red chili
- 2 carrots
- 1 eggplant
- 1 can diced tomatoes (400 g)
- 150 g red lentils
- 1 l vegetable stock
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 100 ml crème fraîche
- salt and pepper
Method
- Finely chop the onions and garlic.
- Slice the carrots.
- Remove seeds from the chili and chop finely.
- Heat olive oil in a large pot and sauté onion, garlic, and chili for 3 minutes.
- Add carrots and cook for 2 more minutes.
- Add cumin and briefly fry.
- Add diced tomatoes, lentils, and stock. Bring to a boil and simmer for 25 minutes.
- Meanwhile, slice the eggplant into thin strips and brush with oil.
- Grill the eggplant strips in a grill pan until marked, then cut into long strips.
- Roughly blend the soup with a stick blender. Season with lemon juice, salt, and pepper.
- Ladle soup into wide bowls. With a spoon, draw a broad, straight stripe of crème fraîche across the soup.
- Lay the grilled eggplant strips diagonally across the crème fraîche, like zebra stripes on a runway.
Serving notes
- Serve immediately so the stripe stays sharp.
- Provide extra lemon wedges for those who want more tension.