Soup with lentils, mushrooms and sorrel in slow cooker

four

• Time for preparing

  Contents

  • • 0.0.1 50 min
    • 0.0.2 Simple dish
    • 0.0.3 87.5kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  50 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  87.5kcal

• Rating
  

  5 out of 5

• Recipe

We’ll cook at home a delicious spring sorrel soup, lentils and mushrooms. Lentils help make the soup thick and saturated, mushrooms are responsible for the aroma, and the slow cooker is responsible for good result.

Let’s get started!

Ingredients

0/14 ingredients

• Onion-1 pc.
• Carrot – 1 pc.
• Sorrel – 1 bunch.
• Egg – optional
• Salt – 1. tsp
• Pepper-1/4 tsp
• Paprika-1/4 tsp
• Nutmeg-1/3 tsp
• Bay leaf-1 pc
• Vegetable oil-2 tbsp
• Parsley-4 twigs
• Mint-3 twigs
• Champignons-300 gr.
• Fresh lentils – 150 gr.

5 из 5 1 50 мин50 мин 87.5

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. In the Frying mode (20 min), pass the carrots with onions in heated oil.
2. After 5 minutes, add dry spices. If nutmeg is not chopped, you can grate it.
3. After 3 minutes, add chopped mushrooms. Cook until evaporation of liquid.
4. Pour the washed lentils into the bowl and pour 1.5 l of boiling water. Turn on Soup mode (20 min).
5. 10 minutes before salt is ready to salt.
6. 2 minutes before the signal, pour in the beaten egg and fill in the sorrel (sorted, washed and chopped noodles) and half mint. Check for salt.
7. The soup is ready. Serve sprinkled with fresh mint.