Lentil soup is one of my favourite soups. There are two ways to make this soup – meaning serving options. One is regular soup and the other is a creamed soup. I prefer the regular soup, it has more bite.
- 250 g lentils
- 2 small onions
- 2 carrots
- 200 grams celery or 2 celery stalks
- 3 cloves of garlic
- 3 tablespoons of oil
- thyme, bay leaf and tarragon
- 1 cube of vegetable stock
- salt and pepper
- 2 tablespoons of tomato paste
- 2 tablespoons of chopped fresh dill and parsley
Wash the lentils. Chop the onion, clean and cut the carrot in rounds, dice the celery and finely chop the garlic. In a pot warm the oil and then sauté all the raw vegetables for a few minutes. Add the lentils and about 1 ½ liters of water. Add the stock, the herbs, salt and pepper. Let it simmer for about 35 minutes, test the lentils to be soft. Add the dill and parsley and the tomato paste and let it simmer for 2-3 minutes. Serve with some good bread.
Alternative two is to blend the lentils and the vegetables. Add 100 ml of cream. Bring it to the boil for 2 minutes and serve with freshly chopped dill or parsley and a spoon of sour cream.