Red lentil soup with caraway
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Red lentil soup with caraway
Red lentils are a wonderful ingredient of both winter and early spring soups. In February and March, it is not easy to get high-quality seasonal veggies. Beans, lentils and peas dishes will be a perfect alternative to heavy meals based on meat.


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INGREDIENTS
1 cup red lentils
2 carrots
1 turnip
1 white onion
2 cloves garlic
100 g champignons
1 can chopped tomatoes
3 bay leaves
1/3 tsp Jamaica pepper
1,5 tsp caraway
1 tsp sugar
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
 

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DIRECTIONS
01
Slice the onion and garlic. Heat the oil in a pot with a thick bottom and fry them for 3 minutes.

02
Wash the carrots and turnip and cut them into thin, longer pieces. Cut the champignons into quarters. Set all the ingredients in a pot with the fried onion and garlic. Add 1,2 liter cool water, red lentils, canned tomatoes, and spices. Cook the soup for about an hour.

03
Serve the soup with a slice of fresh bread or a delicate toast.

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