Spring soup with veggies, mushrooms and red lentils

This spring soup has a very delicate, less distinctive taste. It will pleasantly warm you so it´s good for early spring, when it is still cold outside.

categories: Soups
time: 30 minutes

Steps

1

Dice the mushrooms, approx

2

2cm cubes

3

Start toasting them in a pot with ghee

4

Grate coarsely and right into the pot carrots and parsley

5

Toast for about another three minutes, stirring occasionally.

6

Add washed red lentils, bay leaves, lightly season with pepper and pour broth in the pot

7

When lentils are ready, remove from fire.

8

Let soup cool slightly, chop wild garlic in the soup and season with white miso.