Lentil and Mushroom Soup

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
56712k
Nadia Galinova
Translated by
Nadia Galinova
Lentil and Mushroom Soup
Image: Ivana Krasteva-Pieroni
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
4
"Were adding a twist to the traditional preparation of lentils by adding mushrooms to the recipe. Enjoy the taste of something unique and different"

Ingredients

  • lentils - 7 oz (200 g)
  • onion - 1 pc.
  • garlic - 2 cloves
  • mushrooms - 5.3 oz (150 g)
  • carrots - 1 pc.
  • celery - 1 stalk
  • olive oil
  • tomato puree - 2 tbsp.
  • savory herb - a pinch
  • parsley - a pinch
  • black pepper (optional)
  • vinegar
measures

How to make

Put the lentils in a pot, cover them with water and boil them. Strain them through a colander and wash them under cold running water.

Pour the lentils back into the pot. Pour about a liter of water.

Add the finely chopped onion, garlic, carrot and celery.

Put the pot on moderate heat and boil the soup for about 15 minutes, then add the chopped mushrooms and 2 tbsp. of tomato puree.

Pour a cup of olive oil and finish off cooking. Remove the pot from the heat.

Season the lentil soup with a pinch of savory herb, a pinch of parsley and if desired, a pinch of black pepper.

Serve the lentil and mushroom soup while it's warm, with a bit of vinegar or lemon juice.

Enjoy!

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