Legumes should not be missing from our diet. Plus, a hearty red lentil soup is incredibly good!
Amount: 2 – 4 portions
- ½ cup of red lentils
- vegetable or meat broth
- 1.5 l of water
- 1 carrot
- 1 onion
- 1 celery
- 1 parsley – smooth
- 2 bay leaves
- 3 balls of new spice (not necessary)
- ½ tablespoon cumin
*Version for meat lovers: We can add a piece of smoked or chicken neck to the vegetables for broth. These are relatively cheap and ideal for broth.
First, let’s start preparing the vegetable or meat broth. We clean the vegetables and meat and put them all in one pot, water them and put them on the stove for at least 2 hours (so we cook really slowly and check occasionally). Don’t forget to season the broth with salt, possibly pepper and spices. When the meat or vegetables have softened nicely, we can extract the components from the broth, cut them into smaller cubes and return them to the broth. If we use the spices as a bay leaf or a new spice, at this time we take them out so the soup is not too aromatic. Peel the potatoes and cut them, rinse the lentils with cold water and then put everything in the broth. Let it cook until softened. At the end, cut the parsley and add it to the broth, or just use it as a garnish on the plate.
*Tip at the end: When we cook a broth of meat, a spoon and a bowl are handy. During cooking, foam sets on the surface of the broth. If we collect the foam regularly during cooking, the resulting broth will be beautifully clean.
Bon appetit from Elis from Sutnarka!