John Myers
Red Lentil Soup with Crackers
The perfect red lentil soup with crackers recipe with a picture and simple step-by-step instructions.
- 200 g Lentils red
- 1,5 liter Vegetable broth
- 1 bunch Soup vegetables
- 2 size Waxy potatoes
- 3 tbsp Tomato paste
- 1 El Butter
- Salt and pepper
- 2 El Lemon juice
- 8 Berlin geezer
- Wash the lentils thoroughly and let them drain. Soup vegetables: Peel the carrots, grate finely, peel the celery and cut into small cubes, wash the leek and cut into thin rings, wash the parsley and roughly chop it. Peel the potatoes and cut into small cubes.
- Heat the butter in a large saucepan and sauté the vegetables (except parsley) in it. Pour the stock and add the lentils. Cover and simmer over low heat for about 40 minutes.
- Season the lentil soup with salt, pepper and lemon juice. Stir in the tomato paste. Coarsely puree the soup with a blender, cut the crackers into slices and heat them up in the soup. Spread the red lentil soup on plates and serve sprinkled with the parsley.
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