Excuse me, but I have green lentils in my soup.

I like to use lentils but I’ve noticed that it needs some practice. They aren’t hard to use at all but remembering to use them is the key. The remembering part is only to do with the fact that it hasn’t been a everyday ingredient in our kitchen before.

green lentil soup

The Green Lentil Soup

A smart cook will soak the lentils over night in cold water. Put them into the fridge. This way the soup will be quick to make the next day.

For 4-5 people
200 g green lentils
1 large onion
1-2 table spoons oil
2-3 tea spoons paprika seasoning
1 liter water + 1-2 stock cubes
2-3 potatoes
1 can (400g) whole tomatoes
approx. 1/2 tea spoons salt
1 bay leaf
1-2 garlic cloves
1-2 table spoons honey
1-2 tea spoons lemon juice
chopped parsley

1. Soak the lentils over night or at least 3-4 hours.
2. Sweat the onions in oil in a big pan. Be careful not to burn them, the onions need to be only soft.
3. season with paprika seasoning.
4. Pour the water and the juice from the tomatoes into the pan. Not yet the tomatoes. add the lentils, seasonings and stock cubes. Do not add the salt yet.
5. Cut the peeled potatoes into cubes.
6. Cook the mixture for 30 minutes and then add the salt.
7. Add the roughly chopped up tomatoes and season the soup with salt, honey and lemon juice. Add some crushed garlic.
8. Keep tasting and seasoning until you are happy. Add the chopped up parsley on top before you serve.
green lentil soup

This soup went down also well with the kids even after they heard what the soup was made of. My eldest especially liked the lentils so don’t be afraid moms to try it out even though your kids might first say yuk!

green lentil soupNext time I’ll hopefully have some spring things coming up since Easter is also here. (Even though it started snowing today here.)

– Alina

 

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