Mushroom dill soup with red lentils in sour sauce
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ingredients
4 pcs potato 2 pcs shallots 2 pcs carrots 1 pcs parsley 200 g broccoli 150 g red lentils 2 cloves garlic 4 pcs butternut squash or other mushrooms some fresh thyme 4 tbsp dill 1 dl whipped cream 1 tbsp vinegar to taste salt
progress
The fridge yielded two carrots, parsley, a piece of broccoli and enough. There was no more in the vegetable compartment. And I needed to make soup. I managed it with the addition of the rest of the red lentils and the rest of the cream to mellow the flavor in the end. Only…I cooked this for dinner and still had quite a bit of thin soup left over. The next day, I discovered a few potatoes in the pantry and picked a basket’s worth of butternut squash in the garden. This had to go “sour” and turned out a delicious, visually beautiful soup. Red lentils and mushrooms is perhaps an unusual combination. On my Facebook page I have posted several packages of legume co-crops like chia, quinoa or mushroom mix, mung or green beans or the popular chickpeas and kidney beans, rice of various uses for risotto, sushi ..and my fans have chosen red lentils as their favorite. This very popular legume was almost unknown or little used in Slovak cuisine years ago. Lentils, as a protein “bomb”, are mainly used in vegetarian cuisine because of their high protein content. This one comes all the way from Canada. The excellent sources of iron or vitamin B have not been lost along the way. According to the manufacturer’s data, per 100g, red lentils contain: Energy value: 1476/kj/ 348 kcal Fat: 0.9g of which 0.1g saturates Carbohydrates: 60g of which sugars 3.7g Fibre: 1.2g Protein: 25g
1.
Place peeled potatoes in a pot of water, lightly salted, to boil. Put the oil in the other pot and, once it’s heated through, sauté the onion and finely chopped carrots and crushed garlic
2.
The carrots let the colour into the onions nicely. Cover with water, add second carrot and parsley, try to cut into equal pieces, let them cook evenly and equally.
3.
Add the lentils that we have washed. Overcook and finally put the broccoli, pour over the cream and add the vinegar and dill. Add the cooked potatoes.
4.
Some of the soup can be premixed and added to the mixture. Overcook so that the Vegetable Recipes and especially the lentils are soft. Chop the butternut squash finely, fry with the thyme and a little salt in the oil. Ladle the soup onto plates and add the mushrooms on top. You can enjoy the luxurious taste especially in autumn, it warms up well in the mushroom season.
