Swedish Lentil Soup

Name: Swedish Lentil Soup
Yield: 3 servings
Cuisine: American
Ingredients: 100 grams Lentils (green); 1/2 Onion, large (minced); 1 tbsp Olive oil; 1 tbsp Paprika powder; 500 ml Water; 1 Bouillon cube; 1 Potato, cubed; 1/2 can Canned whole tomatoes; 1/4 tsp or more Salt; 1 Bay leaf; 1 clove Garlic; 1/4 tbsp Honey; 1 tbsp Vinegar or lemon juice; 1 generous amount Finely chopped parsley

cookpad.japan @cookpad_jp

When I lived in Sweden, this is the soup my host father would make often for their weekly vegetarian dinner. Together with some bread, it makes a perfect meal for a cold winter day. I can still recall the image of my host father in the kitchen in front of the simmering pot.

You don't have to reconstitute lentils in water before cooking them, but I added Step 1 in order to reduce the cooking time. For 3-4 servings. Recipe by Usagi no Cima

cookpad.japan @cookpad_jp

You don't have to reconstitute lentils in water before cooking them, but I added Step 1 in order to reduce the cooking time. For 3-4 servings. Recipe by Usagi no Cima

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Ingredients

3 servings

100 gramsLentils (green)
1/2Onion, large (minced)
1 tbspOlive oil
1 tbspPaprika powder
500 mlWater
1Bouillon cube
1Potato, cubed
1/2 canCanned whole tomatoes
1/4 tspor more Salt
1Bay leaf
1 cloveGarlic
1/4 tbspHoney
1 tbspVinegar or lemon juice
1generous amount Finely chopped parsley

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Steps

1

Let the lentils soak in water for at least 3 hours. Separate the canned tomatoes from the tomato juice.
2

Heat the oil in a pot, add a pressed clove of garlic and the onions, and sauté over medium heat. When the onion becomes translucent, sprinkle on paprika powder, and stir evenly.
3

Add water and the juice from the canned tomato.
4

Bring to a boil, then add the drained lentils, bay leaf, bouillon, and salt.
5

Add the potato, cover the pot with a lid, then simmer over low heat for about 30 minutes.
6

When the lentils and potato become tender, add the tomatoes from Step 1, the honey, vinegar or lemon juice to adjust the taste as desired.
7

Season with salt to taste. Garnish with finely chopped parsley, and transfer to serving bowls.
8

Serve it up piping hot.
9

Mix the leftover soup with curry roux, and you have a quick and easy bean curry.