Thyme and Lemon Lentils
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 tablespoon olive oil
- 0.5 ½ onion (s), chopped
- 2 tablespoon rye flour
- 1 can lentils, 240 g drained weight
- 3 stalks parsley
- 2 sprigs thyme
- 0.5 ½ lemon (s), unsprayed
- 1 bay leaf
- 2 tablespoon red wine vinegar
- salt
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in the pan, fry the chopped onion until translucent, add the coarsely chopped parsley leaves and fry with them. As soon as the whole thing has taken on color, sprinkle with rye flour and fry briefly. Finally add the lentils together with the brew. If you prefer, you can strain the lentils and add fresh water instead.
- Cut off the lemon zest in large pieces and add to the lentils along with the thyme sprigs and bay leaf and bring to the boil. Now season with vinegar, salt and the juice of the lemon. Simmer for about 5 minutes over a low flame so that the aromas can absorb.
- Remove the thyme sprigs, lemon zest strips and bay leaf before serving.
- Also tastes great with white beans instead of lentils.
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