Lentil-parsnip soup with wheat dumplings
Last Updated on
ingredients
400 g red lentils 400 g canned tomatoes 3.5 liters water 300 g root Vegetable Recipes 1 pk onion 3 cloves garlic 1 tbsp salt 1 tbsp marjoram 3 tbsp ground red pepper 2 tbsp goulash seasoning 1 tbsph3 class=”title-red-small”>Monkeys
150 g wheat 450 ml water 1 tbsp ground linseed 7 tbsp buckwheat flour 1 KL salt herbs to taste
progress
1. Chop the onion and garlic into small pieces and fry in a large pot in oil until golden brown. Add the tomatoes to the fried onions and after 10 minutes, cover them with water. 2. Add the lentils, root Vegetable Recipes and other spices to the boiling soup. Let it boil for max 10 min., lentils are ready in a few minutes. 3. For the dumplings, mix the cooked wheat in a bowl with the flour, flaxseed, salt and herbs. 4. With your hands, form small balls and put them in boiling water. When the dumplings float to the surface, drain them and serve them in the soup.
