- 250 g lentils (green or brown lenses are better than the red)
- 2 carrots
- 5 cloves garlic
- 2 tablespoon oil
- salt to taste
- 2 tablespoons finely chopped dill and parsley
Rinse the lentils well in cold water. Place lentils in a casserole and cover with plenty of water. Cook on medium heat. When cooking it develops a foam on top of the soup, remove the froth regularly. Cook for approx. 40 min.
Meanwhile, chop the garlic and dill. peel and cut the carrot. Once the lentils are cooked (taste if they are tender) add the garlic and carrot. Let it cook for 15 minutes under the lid. Take the casserole off, add oil, dill, parsley and salt, cover with lid and let it rest for a few minutes before serving.
Serve hot with bread.
The soup tastes better the day after it is made.