Ingredients

• 1/2 tablespoon each butter and oil
• 1/2 onion
• 1 carrot
• 2 cloves garlic
• 3 potatoes
• 50 g red lentils
• 1.5 liters broth (chicken, vegetable, or bone broth)
• 1/2 cup chopped fresh or frozen mushrooms (e.g. porcini, chanterelles, butter mushrooms)
• 1 tablespoon chopped dill
• 1 tablespoon tomato paste

Preparation

1. In a pot with butter and oil, sauté diced onion until translucent. Add peeled and diced carrot and sauté while stirring for about 3 minutes. Add grated garlic and sauté together for a moment.
2. Add peeled and diced potatoes as well as rinsed lentils in a sieve.
3. Pour in the broth and bring to a boil. Cover, reduce heat and simmer for about 10 minutes.
4. Add chopped mushrooms and simmer for another 5 minutes. Add dill and tomato paste. Simmer for about 2 more minutes. Can be served with bread.