I love lentil soup, it brings this comforting feeling of a cold day, when you can enjoy being inside with a warm bowl of filling hearty soup instead of having to be freezing outside… 😀
For the soup I sauteed some onion half moons on oil and when the onion browned a bit, I added sliced carrot and burdock (best is to make rather thin diagonals that align with the growth pattern of the roots) and sauteed for a while longer. Then I added already cooked dark green French Le Puy lentils. To make the lentils, I soaked them overnight, drained and rinsed. Then I cooked them until soft with a bayleaf and about one teaspoon of cumin powder, and seasoned them with ume plum vinegar when they were already cooked. To finish the soup I poured enough water into the soup pot to cover all and cooked for a few minutes, at the end checking the taste and adjusting with ume plum vinegar and salt.