Lentil Soup with Zucchini and Butter Mushrooms
Soups • European
Description
Lentil Soup with Zucchini and Butter Mushrooms
Ingredients
- Lentils 5 oz
- Young zucchini 2 pieces
- Potato 1 piece
- Garlic 2 cloves
- Olive Oil to taste
- Pickled Chanterelles 10 oz
- Bay leaf 2 pieces
- Paprika 1½ teaspoons
- Mild Chili Spice 0.3 teaspoons
- Salt to taste
- Dill to taste
Step-by-Step Guide
Step 1
Rinse the lentils, cover with 2 liters of water, and bring to a boil, adding salt and bay leaves.
Step 2
While the lentils are cooking, slice the onion into half-rings and crush the garlic. Sauté them in olive oil until translucent.
Step 3
Then add finely chopped zucchini and after 5 minutes, add the finely chopped tomato. Sprinkle with spices, add salt, and let it simmer for 5 minutes. Then transfer everything to the pot with the lentils and let it cook on low heat.
Step 4
While the vegetables are simmering, rinse the butter mushrooms well to remove as much acidity as possible, sort through them to remove any that are wormy or suspicious, chop into medium pieces, and lightly sauté in olive oil, adding paprika and a bit of salt.
Step 5
Transfer the mushrooms to the pot with the lentils and vegetables, adjust salt if needed, cover with a lid, turn off the heat, and let it steep for about 10-15 minutes. Serve sprinkled with dill.
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