Lentil soup with olive oil
6 servings
30 minutes
Lentil soup with olive oil is a soulful Indian dish filled with the warmth of spices and natural ingredients. It has roots in ancient Indian culinary traditions where simplicity meets rich flavors. Lentils, softened after overnight soaking, are enriched with the aromas of onion, carrot, garlic, and celery, creating a thick and nutritious base. Thyme adds a subtle spicy note while flour sautéed in olive oil gives the soup a light velvet texture. Chopped boiled eggs make the dish heartier and more interesting in texture. It pairs perfectly with aromatic black bread, turning an ordinary dinner into a gastronomic journey. This is not just soup — it's a cozy culinary story that warms from within.
1
Soak the lentils overnight.
- Lentils: 300 g
2
Pour 2 - 2.5 liters of water into a pot and add lentils. Wait for it to boil.
- Lentils: 300 g
3
Chop the onion, carrot, garlic finely, and the celery root. As you chop, place it in the pot.
- Onion: 2 pieces
- Carrot: 1 piece
- Garlic: 2 cloves
- Celeriac: 1 piece
4
Add thyme.
- Wild thyme: to taste
5
Boil eggs hard in another pot.
- Chicken egg: 6 pieces
6
Sauté the flour in olive oil and add to the soup. Salt and pepper to taste.
- Wheat flour: 2 tablespoons
- Olive oil: 4 tablespoons
- Wild thyme: to taste
7
Chop the eggs finely.
- Chicken egg: 6 pieces
8
Serve with delicious black bread.