Vegetarian lentil soup
Description
Rosemary and basil are the best herbs for this lentil soup. White pepper also works very well here. However, you can add your favorite spices or a herb mix. Serve the soup with chopped fresh herbs or sour cream. For a lighter, healthier, yet equally delicious option, garnish the soup with Greek yogurt.
Instructions
- 1
Step 1
First, you need to start boiling the lentils. I use two types: red and brown lentils. Pour water over them, bring to a boil, reduce the heat, and cook for about half an hour.
- 2
Step 2
Peel the garlic and onion. Cut the onion into small pieces, and lightly crush the garlic cloves with the flat side of a knife. Pour a little oil into a frying pan and sauté the onion and garlic in it.
- 3
Step 3
Peel the carrots and grate them coarsely, then add to the pan. Add the canned tomatoes as well. If the tomatoes are large, cut them into pieces. Add salt, saffron, pepper, and herbs to taste. Simmer the vegetables for about 6 minutes. Then transfer them to the pot with the lentils.
- 4
Step 4
Bring the water to a boil again and continue cooking the soup over low heat for about 7 minutes. To taste, you can squeeze a tablespoon of lemon juice into the soup. Serve the dish hot.