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Recipe Details:
This hearty and aromatic soup is a true delight. Besides being tasty, this diabetic-friendly soup is quick and easy to cook!
Step 1 Heat vegetable oil in a frying pan. Fry the mushrooms, carrot, onion, salt, pepper, bay leaves, and peppercorn for 7 minutes, stirring periodically. Step 2 Rinse the lentils and cover with cold water in a saucepan. Bring to a boil and cook for 15 minutes. Step 3 Add the fried mushrooms and vegetables to the saucepan with lentils. Cover with a lid and cook for 15 more minutes. While the soup is cooking, add salt and ground black pepper to taste. Step 4 When the soup is ready, remove the bay leaves from the soup. Step 5 Use a hand blender to puree lentils, vegetables, and mushrooms. Step 6 Garnish the ready soup with parsley and dill. Add 1 tsp. of sour cream. Serve and enjoy!
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