Buy all ingredients right below the recipe
Ingredients
- 2 tablespoons ManóMenü cooking oil
- 2 carrots
- 1 parsley root
- 2 cloves garlic
- 1 can canned lentils
- 1 can diced tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon cumin
- Pinch of nutmeg
- 2 bay leaves
- 1 teaspoon sea salt
- 2 pinches pink peppercorns or white pepper
- 2 tablespoons balsamic vinegar
Steps
- 1Sauté the chopped onions in oil, then add the carrots and parsley root.
- 2Sauté for a few minutes, then add the paprika, canned tomatoes, and tomato paste.
- 3Add all the spices and let it simmer for a few minutes over low heat.
- 4Add about 1 liter of water (this can be more or less depending on how thick you want the soup to be) and let the vegetables cook.
- 5When it's almost ready, add the drained canned lentils and cook together for a few more minutes. At this point, you can add more water if the soup is too thick, but also pay attention to the seasoning.
- 6Served with cheesy toast, it makes a complete meal.
ManóMenü
Ambrus Éva, founder of ManóMenü and a mother of young children. She believes that nourishing our children and family is one of our most important missions, and therefore she aims to provide assistance with great articles and recipes, spiced with tricks and practical tips.