Soups
Lentil Soup with Mustard and Egg
A lentil soup that came about completely by accident in the comments under another recipe – and perhaps that is exactly why it tastes so good. The lentils are cooked until soft, the base of carrot, onion and garlic is thickened with a roux, and mustard, marjoram, chilli and garlic seasoning bring it all to life. A beaten egg and a teaspoon of butter make it wonderfully smooth. Chopped fresh parsley finishes each bowl.
Total: 45 min
Method
01.
Soak the lentils overnight in cold water, then the next day cook them in that same water until soft. Heat the olive oil in a pot, add the finely grated carrot and fry it, then add the onion and garlic…
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