I got this recipe from my colleague Diana. It’s the first post I’ve been doing in several years, so I’ve researched the recipes ahead of time and am sharing the ones that won me over. Diana’s green lentil soup is one of them.
See also Recipe of the day: nettle puree with milk and mozzarella
- 300 g of green lentils;
- A large onion;
- 1 medium carrot;
- 1 small celery;
- 1 small parsnip;
- A small parsley root;
- Half a red, yellow and orange pepper each.
- A 400ml can of diced tomatoes;
- 4 tablespoons of extra virgin olive oil
Method of preparation:
Boil the lentils with a little salt. After boiling for about 10 minutes, add the whole egg white, chopped onions and diced carrots. Let it boil for another 10 minutes over low heat and add the peppers, also diced, even small. The soup is ready when all the vegetables are cooked. Watch out for the lentils so they don’t get dusty with too much cooking!
Remove the egg white, add the diced tomatoes and aromatic herbs if you have them dry, boil for another 5 minutes. After the fire has gone out, add the oil. If you have fresh herbs, add them now, chop very finely.
This herbal mix seemed a little offbeat at first, but hey, wonder is the fuel of happiness, so I said be brave. I have not regretted it because the addition of thyme with dill and leustean is just the special flavor of this soup! Thanks De!
It was the first lentil soup my girls ate! Maybe it also mattered that I told him it was Diana’s recipe … When the triage in kindergarten forces me to take the girls to spread the viruses among the office colleagues, Diana is the one who always does her nails with real polish.
Read also Recipe of the day: celery cream soup
Author: Consuela Collector