Lentil soup with flour mushrooms

Ingredients for 6 servings:

• 1 pkt. Lentils, dried
• 1 bunch of soup vegetables and water
• 1 cube of stock
• Salt
• pepper
• Vinegar, at the table
• 3 eggs
• Flour
• pepper
• Salt
• possibly parsley, chopped
• Oil or fat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

according to grandma’s recipe

Clean, wash, and finely chop the soup vegetables. Briefly fry them in a little oil, add the lentils and fry briefly. Then fill with water so that the lentils are well covered, as they will still swell. Check frequently for liquid. Season with salt, pepper, and the stock cube, then simmer for about 40 minutes. I always make it in a pressure cooker, which only takes 15-18 minutes. When the soup is cooked, make a thick paste from the eggs, flour, salt, and pepper. If you like, you can also add parsley. The mixture should be very thick. Now dip a teaspoon into the hot soup, scoop out some of the egg-flour mixture with the hot spoon, and drop it into the soup. Repeat until the mixture is empty. The flour mushrooms need to simmer in the soup for about 10 minutes, but do not allow them to boil any longer. We add a little vinegar to the soup at the table, depending on our preference.