📝 Ingredients (4 servings)
1 cup green or brown lentils (rinsed)
250 g mushrooms, sliced
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, diced (optional)
1 tsp paprika
½ tsp cumin
½ tsp black pepper
Salt to taste
3–4 cups vegetable or chicken broth
2 tbsp olive oil or butter
½ cup cream, yogurt, or sour cream
Fresh parsley or coriander, chopped
👩🍳 Instructions
Cook lentils
In a pot, boil lentils in water for 15–20 minutes until tender. Drain and set aside.
Sauté vegetables
Heat oil in a pot.
Add onion and cook until soft.
Add garlic and mushrooms; cook until mushrooms are golden and fragrant.
Season
Stir in paprika, cumin, pepper, and salt.
Add carrots if using.
Simmer
Add cooked lentils and broth.
Simmer on low heat for 15 minutes until thick and stew-like.
Finish
Adjust seasoning.
Serve hot topped with a spoon of cream/yogurt and fresh herbs.
🌟 Tips & Variations
Add thyme or bay leaf for deeper flavor
Make it vegan with coconut milk or plant yogurt
Blend half the soup for extra creaminess
Serve with flatbread or toast (perfect with the garlic flatbread you liked earlier 😉)