Lentil soup with zucchini and butter mushrooms

6 servings

60 minutes

Lentil soup with zucchini and butter mushrooms is a true symphony of flavors from European cuisine. This delicate, warming soup combines the softness of red lentils, the freshness of young zucchinis, and the rich aroma of pickled butter mushrooms. Each ingredient plays its role: spicy paprika and garlic add zest, while bay leaf deepens the flavor. Historically, lentil soups were popular in medieval Europe for their nutrition and simplicity of preparation. This version with butter mushrooms gives the dish a forest touch, making it an ideal choice for an autumn or winter lunch. It is recommended to serve with dill to refresh the taste and rye bread to emphasize its richness.

Energy value per serving

• Calories: 148.8
• Proteins: 9.7g
• Fats: 1.1g
• Carbohydrates: 23.5g

Ingredients

• Red lentils: 200 g
• Young zucchini: 2 pc
• Tomatoes: 1 pc
• Garlic: 2 clove
• Olive oil: to taste
• Pickled butter mushrooms: 300 g
• Bay leaf: 2 pc
• Ground paprika: 1.5 tsp
• Chili pepper: 0.3 tsp
• Salt: to taste
• Dill: to taste

Cooking steps

1. Rinse the lentils, add 2 liters of water, season with salt and bay leaves, and bring to a boil.

   Required ingredients:

   • Red lentils: 200 g
   • Bay leaf: 2 pieces
   • Salt:  to taste

2. While the lentils are cooking, slice the onion into half rings and crush the garlic. Sauté them in olive oil until translucent.

   Required ingredients:

   • Garlic: 2 cloves
   • Olive oil:  to taste

3. Then add finely chopped zucchini and after 5 minutes – finely chopped tomato. Sprinkle with spices, salt it, and let it simmer for 5 minutes. Then transfer everything to the pot with lentils and let it cook on low heat.

   Required ingredients:

   • Young zucchini: 2 pieces
   • Tomatoes: 1 piece
   • Ground paprika: 1.5 teaspoon
   • Salt:  to taste

4. While the vegetables are stewing, wash the butter mushrooms well to remove as much acidity as possible, sort them to avoid any wormy or suspicious ones, cut into medium pieces, and lightly fry in olive oil, adding paprika and a little salt.

   Required ingredients:

   • Pickled butter mushrooms: 300 g
   • Olive oil:  to taste
   • Ground paprika: 1.5 teaspoon
   • Salt:  to taste

5. Transfer the mushrooms to the pot with lentils and vegetables, add salt if needed, cover with a lid, turn off the heat and let it steep for 10-15 minutes. Serve sprinkled with dill.

   Required ingredients:

   • Pickled butter mushrooms: 300 g
   • Red lentils: 200 g
   • Young zucchini: 2 pieces
   • Tomatoes: 1 piece
   • Salt:  to taste
   • Dill:  to taste