Red lentil soup with mushrooms

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Red Lentil Soup


250 g of red lentils

1 onion

1 carrot

200 g of mushrooms

3-4 cloves of garlic

3-4 tomatoes

250 ml of tomato juice


green parsley







1. Peel and finely chop the onion and brown it in a little oil over medium heat. Grate the carrot, crush the garlic and add them to the hardened onion, mixing well. Also now put the mushrooms cut according to your preference on the fire.

2. Boil the tomatoes, remove the skin and cut them into cubes. They are added to the stewed vegetables along with two tablespoons of sweet paprika or paprika, cumin and a teaspoon of ground coriander. Turn off with 4 cups of hot water.

3. Wash the lentils in more water, then put them in the pot. Add the tomato juice and boil for 20 minutes, over low heat, until the soup thickens a little. If necessary, add a little more water. Season with salt and pepper, boil a little more and turn off the heat. Serve with parsley.

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