Root vegetable and lentil soup

Decent, hearty soups are the foundation of the diet, and being able to adjust and taste soups well is the foundation for success! This time, I went to my colleague Irina Haronova for the recipe, who has proven herself to be a great cook many times in the past. I was very happy with her advice for the soup – everyone will enjoy this at our place.

“I make a soup of root vegetables and red lentils, and it’s basically enough as a main meal with a piece of bread, because the lentils give it heartiness, and the lentils give it the healthy proteins that should be in every meal,” describes Irina.

  • A piece of celery

  • 1 parsley

  • 2-3 carrots

  • 1 onion

  • 1-2 cloves of garlic

  • A few handfuls of red lentils.

  • butter, ghee)

  • salt pepper

  • caraway seeds

  • marjoram

  • Herbs for sprinkling – parsley or chives

The base is similar to a potato. Put the grated root vegetables on top of the onion – parsley, celery, carrots, and fry until it smells like butter or oil, as usual, it can also be in lard.

Add salt, cumin, pepper and garlic. “For Italian dishes, I used to chop garlic into small cubes. I take out the tool, because it is said that it makes me sick. I cut it into slices, slices, cubes and add it to food,” adds Irina.

Next, add marjoram to the soup and red lentils to the base. And cook until cooked. Finally, the soup is sprinkled with green parsley or chives.

The nice thing about this soup is that it is not only very tasty and fragrant, as it is made with butter, but it is also ready very quickly.

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