Lentil Soup with Zucchini and Butter Mushrooms

Soups | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lentil Soup with Zucchini and Butter Mushrooms

Ingredients

Lentils - 7.1 oz
Young zucchini - 2 pieces
Potato - 1 piece
Garlic - 2 cloves
Olive Oil - to taste
Pickled Chanterelles - 10.6 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.