Lentil Soup with Mushrooms and Duck Fillet
I am sharing a recipe for an incredibly delicious soup. Beef or chicken can be used as a base instead of duck. You can use fresh or frozen mushrooms; I used a frozen assortment, which gave the dish a stunning aroma. The volume of ingredients is calculated for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- duck fillet 500 g
- potato 500 g
- mushrooms 300 g
- lentils 150 g
- carrot 150 g
- onion 150 g
- salt
- pepper
- vegetable oil
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Add all ingredients at the selected recipe scale.
Instructions
Step 1 of 12
Cover the fillet with water, bring to a boil and cook for 30 minutes.
Step 2 of 12
Remove the meat and cut it into cubes.
Step 3 of 12
Place the meat back into the broth.
Step 4 of 12
Add the mushrooms, add salt and pepper, and cook for 10–15 minutes.
Step 5 of 12
Finely chop the onion.
Step 6 of 12
Grate the carrot using a medium grater.
Step 7 of 12
Sauté the chopped onion in vegetable oil.
Step 8 of 12
Add the carrot to the onion and sauté together.
Step 9 of 12
Cut the potato into sticks or cubes.
Step 10 of 12
Add the potato to the broth.
Step 11 of 12
Stir in the lentils.
Step 12 of 12
Add the sautéed onion and carrot and cook for another 10 minutes.
