Tangy lentil soup with potatoes and carrots

Tip: tap a step to mark it as done.

1. Cook the lentils

   20 min

   Rinse the lentils in a strainer, cover with 1.5 l water, add the bay leaf, and cook for 20 minutes.

2. Add the vegetables

   20 min

   Peel and dice the potatoes and carrots, then add them to the lentils. Season with salt and cook for another 15–20 minutes, until the lentils and vegetables are tender.

3. Thicken with a roux

   8 min

   Finely chop the onion and sauté it in the oil. Add the flour and cook until light brown. Remove from the heat, stir in the paprika, then stir in a ladleful of cold water until smooth. Pour into the soup and simmer for 5 minutes, stirring.

4. Season the soup

   Add the crushed garlic, marjoram, and vinegar. Season to taste with salt and pepper, and remove the bay leaf.

Tip: Add the vinegar gradually and taste as you go, since vinegars vary in acidity. The soup will thicken overnight; thin it with water when reheating.

This recipe was translated from the Slovak original: Šošovicová polievka na kyslo so zemiakmi a mrkvou