1teaspoondried parsley, or handful chopped fresh parsley
salt, black pepper, to taste
4slicesbacon, diced, optional
Instructions
Soak the dried lentils in a bowl of water (1.5l) for 3-12 hours before cooking.
In a large stockpot, heat the oil on medium heat. Add chopped onion and fry for 3-4mins or until soft and glossy.
Add the stock and turn up the heat. Drain and rinse the lentils. Once the stock starts to boil, add the rinsed lentils. Turn the heat down to medium and cook for 20 minutes.
In the meantime, peel the carrots and cut into small dices (0,5-1cm). Peel and gently crush the garlic.
Add the carrots and garlic into the soup and cook for 10-15 mins or until almost soft.
If adding bacon, fry it in a frying pan for 5 mins until lightly brown and crispy, set aside.
In a glass (or cup), mix flour with 100ml of water and whisk together with a fork until smooth and thick.
Add the flour and water mix into the soup. The soup will thicken. Add the bacon if using. Cook for another 5 mins, stirring occasionally.
Season with marjoram and parsley, taste and add salt and pepper if needed.
Serve warm with a slice of crusty bread or on its own. Enjoy!
Keyword Czech food, lentil soup, lentils
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