Lentil soup with vermicelli
4 servings
30 minutes
Lentil soup with vermicelli is a delightful dish of French cuisine that combines simplicity and refined flavors. Its roots trace back to rural France, where hearty and affordable meals were created by combining legumes and pasta. Velvety lentils give the soup richness and tenderness, while vermicelli adds a light textural contrast. The slight sweetness of raisins harmoniously complements the tomato's acidity, and the aroma of basil and spices makes the flavor deep and warming. This soup is perfect for cozy family dinners as well as gastronomic experiments, providing comfort and warmth at any time of the year.
1
Boil the lentils. Sauté thinly sliced onion and grated carrot in a pan, add tomato paste, salt, and sugar.
- Lentils: 200 g
- Water: 2 l
- Onion: 1 head
- Carrot: 1 piece
- Tomato paste: 2 tablespoons
- Salt: to taste
- Sugar: to taste
2
Add thin vermicelli and raisins to the lentils, bring to a boil, remove the foam, add basil, pepper, 'Knorr' seasoning or a broth cube, and simmer for 7-10 minutes.
- Lentils: 200 g
- Vermicelli: 40 g
- Raisins: 1 tablespoon
- Basil: to taste
- Ground red pepper: to taste
- Knorr Delikate seasoning: 1 tablespoon
