20 February, 2015
Lentils sauer soupCiorba de linteLinzensoep

For 6 servings: 500 g bruin lentils (not red!!) 500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.) 500 g ripe tomatoes, diced / 400 g can diced tomatoes 2 bay leaves 1 teaspoon paprika powder juice from 1-2 lemons, to taste 2 tablespoons olive oil 1 bunch lovage/dille salt and pepper, to taste Wash the lentils and cook them in 2 l water together with the bay leaves. When the lentils are half cooked add the chopped vegetables. Continue to cook for another 5-6 minutes than add the tomatoes, paprika powder and the lemon juice. Add more water if needed. When the lentils and the vegetables are cooked add salt and pepper to taste. Garnish
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