Lunch idea: lentil soup with mushrooms

In the coming season, dishes on a spoon do not forget about lentils, legumes with excellent taste and wide applicability. Compared to other dried legumes such as beans, chickpeas or soybeans, it is cooked much earlier and does not need to be soaked. So it can also be a choice to prepare dishes after a quick inspiration.

For 4 people:
250 grams of mushrooms
1 handful of dried mushrooms
1 cup lentils
1 onion
3 cloves of garlic
1 larger carrot
2 tablespoons tomato sauce
salt, pepper, oil
Rosemary, Cumin
fresh parsley
Clean and slice the mushrooms, soak the mushrooms. Peel and chop an onion and garlic and sauté lightly in oil. Add diced carrots and mushrooms and simmer for a few minutes. Drizzle with water, add the tomatoes, cumin and a sprig of rosemary, season with salt and pepper and bring to a boil. Shake the washed lentils into the soup and cook for about half an hour. The dish must be thick. Sprinkle with freshly chopped parsley.

The thick stew is ready in half an hour, even earlier if you use red lentils. The lentils will thicken the dish at the same time, so there’s no need to make a liner out of the flour. It goes very well with autumn fruits such as mushrooms and pumpkins, as well as with various types of vegetables. Of course, it can also be prepared with meat, either as a side dish or in a casserole.


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