Lentil Soup

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Lentil Soup
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
6
Ingredients
400 grams yellow Lentils
1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
1 bay leaf
1 teaspoon dried thyme
1 ½ liters Beef broth
400 grams Pork goulash
2 tablespoons parsley (finely chopped)
1 onion
2 tablespoons butter
1 tablespoon vegetable oil
2 teaspoons grated Lemon peel
1 tablespoon Tomato paste
3 tablespoons balsamic vinegar
salt
freshly ground peppers
sugar
3 tomatoes
4 potatoes
Hungarian paprika (hot)
How healthy are the main ingredients?
LentilTomato pasteparsleythymeonionsalt

Preparation steps

1.

Rinse, peel and trim soup vegetables. Rinse, trim and peel carrots and celery root and cut into small cubes. Peel potatoes and cut into bite-sized pieces. Rinse lentils with cold water in a colander. In a saucepan, cook meat in 1 tablespoon butter and oil. Add broth and lentils, bring to a boil and simmer about 20 minutes. After 10 minutes, add the potatoes. Then add soup vegetables, bay leaves and thyme and simmer 20 minutes more.

2.

Peel and dice onion. Blanch tomatoes for a few seconds in boiling water, then rinse, peel, quarter, core and cut tomatoes into small pieces. In a saucepan, cook onion in butter until translucent. Add onion, lemon zest, tomatoes and tomato paste to the lentils and bring to a boil. Season with balsamic vinegar, salt, pepper, paprika and a pinch of sugar. To serve, divide soup among warmed bowls.